Ever since last year’s “One Night, Twelve Kitchens”, I keep receiving requests for our offering, the Vietnamese Vegetable Salad. The wait is over. I’m very happy to share the recipe here. Buono appetito!
Vietnamese Vegetable Salad in Crispy Edible Cone
Courtesy of Chef Renée Schuler of eat well celebrations and feasts
Cones:
- 6 lumpia sheets or large round wonton wrappers
- 3 quarts canola oil
- 1 egg white (from one egg)
- 1 teaspoon kosher salt
- non-stick pan release spray
- cornet cone molds with 2” opening
Vegetable Salad:
- 1 head napa cabbage
- 1 English cucumber, thinly julienned
- 1 green papaya, thinly julienned
- 1 cup cilantro leaves, stemmed and torn
- 1 cup mint leaves, stemmed and torn
Lime vinaigrette
- ¾ cup grapeseed or canola oil (light, flavorless oil)
- 2 tablespoon rice wine vinegar
- ½ teaspoon Vietnamese fish sauce (nước mắm)
- 1 teaspoon sriracha chili garlic sauce (optional)
- 1 teaspoon palm sugar (or brown sugar)
- 2 teaspoon limes, juiced
- 1 lime, zested
Method
- Cut wrappers in half. Using pastry brush, brush with egg white.
- Spray mold with non-stick pan spray. Wrap pastry around cone with the egg white side out.
- Fry in 350ºF oil for 6—10 minutes until golden brown. Remove from
- oil, drain on paper towels, and sprinkle with salt. Slide cones off .
- Place all vinaigrette ingredients together and whisk until salt and sugar have dissolved.
- Split cabbage lengthwise and cut out core. Slice thinly crosswise into shreds.
- Combine cabbage, cucumber, papaya, cilantro, and mint. Dress with vinaigrette and toss, coating completely.
- Fill cones with dressed salad. Garnish with chopped peanuts or thinly-sliced red chiles if desired. Grilled shredded chicken is also an excellent addition.
Notes & Tips: Fish sauce and lumpia sheets are available in ethnic markets and better grocery stores.
