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Vietnamese Cucumber Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Cucumber Salad 2

Vietnamese Cucumber Salad 2 is a cherished staple at home tables, capturing the essence of everyday Vietnamese cooking. This version, distinct from its restaurant counterpart, is crafted with an intuitive touch, where salt is judged by hand and a generous use of fat ensures a satisfying richness. It's a dish emblematic of home gatherings, where simplicity meets the warmth of shared meals.

Expect a refreshing yet creamy bite, with the crispness of cucumbers embraced by the smooth tang of yogurt. The garlic adds a gentle punch, while dill brings a subtle herbaceous note, all balanced with just the right amount of salt. This salad is an invitation to savor the uncomplicated joy of Vietnamese home cooking.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Wash and dry 2 cucumbers thoroughly. Slice them into thin rounds, about 1/8 inch thick, ensuring uniformity for even flavor absorption. Place the slices in a large mixing bowl.
  2. Peel and finely mince 1 clove of garlic. Add it to the cucumber slices, distributing it evenly to infuse the salad with its aromatic flavor.
  3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir until the salt is fully dissolved and the yogurt is smooth and creamy.
  4. Finely chop a handful of fresh dill, about 2 tablespoons, and add it to the yogurt mixture. Stir well to combine, allowing the dill's fresh, herbal aroma to meld with the yogurt.
  5. Pour the yogurt dressing over the cucumber and garlic mixture. Add a drizzle of your preferred oil, such as olive or sesame, to enhance the richness of the salad.
  6. Gently toss the salad using a large spoon or your hands, ensuring each cucumber slice is evenly coated with the dressing. Be careful to keep the cucumber slices intact to maintain their crisp texture.
  7. Taste the salad and adjust the seasoning with additional fine sea salt if needed, balancing the flavors to your preference.
  8. Serve the Vietnamese Cucumber Salad 2 immediately, accompanied by fresh bread to soak up the flavorful dressing. Enjoy the refreshing crunch and the creamy, tangy dressing as part of a shared meal.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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