Chef Sandy Ho's signature salad is a vibrant mix of fresh, salty, and spicy flavors that pairs well with roasted or rotisserie chicken. This versatile dish allows for flexibility in its greens, with options like Napa or savoy cabbage, and supports personalized seasoning through various herbs and adjustable spiciness with Thai chiles. Ho advocates for fresh eating, linking her culinary philosophy to Vietnamese traditions, which inspire her dishes. Notably, she serves this salad over green congee in her cookbook 'Sandita's Cooking Notes Vol. 1,' yet it remains delightful on its own.
The way that I like to eat is really fresh food. That ties back to a lot of the constructs of a Vietnamese dish: There's always something funky, something fresh, maybe something braised, and rice.
Bright, salty, funky and spicy, it's a salad that runs the gamut and is worth roasting a chicken for, although it's just as effective with a store-bought rotisserie chicken.
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