By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
268 cal · 30 min
Vietnamese-style Namasu
Recipe GLPR7c0f02e38ca8d1
A refreshing Vietnamese vegetable salad featuring crisp julienned daikon radish and carrot tossed with a tangy sweet and savory dressing made from vinegar, fish sauce, and sugar. Aromatic garlic and fresh red chili add depth and a pleasant heat to this light, palate-cleansing side dish.
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Ingredients
1/2 daikon radish
1/2 carrot
1 clove garlic, finely minced
1 red chili pepper, thinly sliced
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons fish sauce
Directions
Cut the daikon radish and carrot into thin, uniform julienne matchsticks using a mandoline slicer or sharp knife. Finely mince the garlic clove and thinly slice the red chili pepper, removing seeds if you prefer less heat.
In a mixing bowl, combine the sugar, vinegar, and fish sauce, stirring until the sugar dissolves completely and the dressing is well blended.
Add the julienned daikon and carrot, minced garlic, and sliced chili pepper to the dressing. Toss everything together thoroughly to coat evenly.
Let the salad sit at room temperature for 15–30 minutes, stirring occasionally. The vegetables will gradually soften and wilt as they absorb the dressing. Serve when the daikon and carrot have reached your desired level of tenderness.
Comments
Fish sauce is the only ingredient requiring a dedicated stop—Harris Teeter carries it in the international aisle, but Food Lion and ALDI may not stock it consistently, so plan ahead. The dish costs under $3 total (daikon, carrot, and pantry staples dominate), making it genuinely cheap, though the single-serving yield means you'll repeat the recipe often if it becomes a household staple. The 30-minute claim is honest if you have a mandoline or sharp knife; hand-slicing daikon takes longer. This is a crisp, same-night side or light lunch that doesn't reheat well—the vegetables soften and the brine dilutes—so it suits someone eating alone or a weeknight addition to a larger meal, not leftovers.
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