Food Everything+ Add
← All recipes

Vietnamese Tomato Salad

by Anthony Ha and Sadie Mae Burns
summerVietnamese
Yield: 4 - 6 Servings
Source: https://www.bonappetit.com/recipe/vietnamese-tomato-salad

Ingredients

produce
  • 1fennel bulb(thinly sliced)
  • 1pepper(seeds and ribs removed, sliced)
  • 1shallot(thinly sliced)
  • 1.5 lbheirloom tomatoes(halved if small, cut into wedges if large)
  • 2 cupsherbs(coarsely chopped)
  • 1cucumber(halved lengthwise, sliced into half-moons)
  • 1/4 cuplime juice(fresh)
protein
  • 1/3 cuppeanuts(crushed salted dry-roasted)
pantry staple
  • 1/4 cupsugar
  • 1/4 cupfish sauce(preferably Red Boat or Three Crabs)
  • black pepper(freshly ground)
  • 1/3 cupfried shallots(store-bought)

Instructions

  1. Place sugar, fish sauce, lime juice, and 1 Tbsp. water in a jar. Cover and shake dressing vigorously until combined and sugar is dissolved.
  2. Combine fennel, cucumber, sweet pepper, raw shallot, tomatoes, and herbs in a large bowl; season generously with black pepper. Drizzle ½ cup dressing over and toss salad to combine. Taste and add more dressing if desired.
  3. Transfer salad to a platter and top with peanuts and fried shallots.

My notes

The dressing is inspired by Anthony’s mom’s nuoc cham, which is as simple as equal parts lime juice, sugar, and fish sauce.