Vietnamese Cucumber Salad

Ingredients

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

Method

1. Start by washing 2 cucumbers thoroughly under cold running water. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin rounds, about 1/8 inch thick, and place them in a large mixing bowl. This ensures even coating with the dressing later.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic will infuse the salad with a subtle pungency that complements the coolness of the cucumbers.
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. This mixture will serve as the creamy base for the salad dressing.
4. Finely chop a handful of fresh dill. Add the dill to the yogurt mixture and stir to combine. The dill will add a fresh, herbaceous flavor that pairs well with the cucumbers.
5. Pour the yogurt and dill dressing over the sliced cucumbers and garlic in the mixing bowl. Use a large spoon or salad tongs to toss the ingredients gently, ensuring each cucumber slice is lightly coated with the dressing. Be careful not to break the cucumber slices as you mix.
6. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with the creaminess of the yogurt and the freshness of the dill coming through.
7. Transfer the salad to a serving dish and garnish with a few sprigs of dill for a decorative touch. Serve the Vietnamese Cucumber Salad immediately with crusty bread, allowing the cool, creamy salad to contrast with the warm, crunchy bread.