Salmon and nuoc cham salad

Neil Perry
Neil Perry's salmon and nuoc cham salad.
Neil Perry's salmon and nuoc cham salad. Photo: William Meppem

Nuoc cham is a Vietnamese sauce than can be used in many ways: as a dressing over a chicken noodle salad or an Asian beef salad filled with herbs and fried tofu, or as a dipping sauce for spring rolls, prawns or oysters. You'll need to prep this recipe the night before, but for a quicker, easier salad, you can replace the salmon with barbecued pork or roast chicken (just strip the flesh off the bird).

Ingredients

400g salmon fillet

3 tbsp fish sauce

60ml peanut oil

2 tbsp uncooked jasmine rice

1/2 Chinese cabbage, very finely shredded

100g bean sprouts

6 red shallots, peeled and thinly sliced

2 long red chillies, seeded, julienned

4 small dried red chillies, fried in a little peanut oil until black

180ml nuoc cham

 

 

Method

Rub the salmon with the fish sauce and marinate overnight.

Sear the salmon in peanut oil in a very hot pan to get a good dark crust on it. Cook to medium.

To roast the rice, heat the rice in a frying pan over a very low heat until it starts to turn opaque. Crush the rice in a mortar with a pestle. (You may wish to use a blender, but I find that renders the rice too fine and powdery.)

Put the cabbage, bean sprouts, shallots and chillies in a bowl and dress with the nuoc cham. Marinate for 5 minutes.

Add the salmon to the bowl with the other ingredients and toss.

Place the mixture in the middle of a large plate and sprinkle with the rice.

 

SOMETHING TO DRINK

Grüner veltliner

Hailing from the Wachau Valley on the Danube River in Austria, Domäne Wachau Terrassen Federspiel ($23) is a lively wine with white flowers and green melon on the nose, while the palate is dry with a hint of spice and acidity. Its light, dry texture beautifully complements the texture of the salmon.

 

 

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

Comments