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Vietnamese Beetroot Salad
A refreshing salad featuring pickled beets, crunchy bun, and a hint of fermented flavor.
⏱20 min🍽4 servings📊medium
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Ingredients
- ●2 large Beetrootpeeled and thinly sliced
- ●1 cup Vietnamese buncut into small pieces
- ●2 tbsp Fermented fish sauce
- ●2 tbsp Rice vinegar
- ●1 tsp Sugar
- ●1/4 cup Chopped cilantro
- ●to taste Salt
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Instructions
- 1
In a large bowl, combine sliced beets and a pinch of salt. Let it sit for 10 minutes.
- 2
Drain the beets and mix with rice vinegar, sugar, and fermented fish sauce. Set aside.
- 3
In a separate pan, toast the bun pieces over medium heat until crispy.
- 4
Combine the toasted bun with the pickled beets, chopped cilantro, and a splash of fermented fish sauce.
- 5
Toss well to combine and adjust seasoning with salt as needed.
- 6
Serve immediately and garnish with additional cilantro if desired.