Name: Warm Vietnamese coconut rice salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 300.00 gm jasmine rice, rinsed; 165ml can light coconut milk; 2 makrut lime leaves, torn; 21.00 gm lime juice; 16.00 gm brown sugar; 24.40 gm fish sauce; 400g papaya; 1 Lebanese cucumber, thinly sliced; 125.00 ml bean sprouts, trimmed; 2 green onions, thinly sliced; 1 long red chilli, thinly sliced; 82.50 ml fresh Vietnamese mint leaves; 40.00 ml fried shallots

Warm Vietnamese coconut rice salad

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Vietnamese lime and fish sauce salad, ready in 25 minutes.

Ingredients:

300.00 gm jasmine rice, rinsed
165ml can light coconut milk
2 makrut lime leaves, torn
21.00 gm lime juice
16.00 gm brown sugar
24.40 gm fish sauce
400g papaya
1 Lebanese cucumber, thinly sliced
125.00 ml bean sprouts, trimmed
2 green onions, thinly sliced
1 long red chilli, thinly sliced
82.50 ml fresh Vietnamese mint leaves
40.00 ml fried shallots

Instructions:

In a large saucepan, combine rice, coconut milk, lime leaves, and 1 cup water. Bring to a boil over medium-high heat, then cover and simmer on low for 12 minutes until liquid is absorbed. Fluff with a fork, transfer to a serving bowl, and let cool for 5 minutes before discarding the leaves.
In a small bowl, combine lime juice, sugar, and fish sauce, then stir until the sugar is fully dissolved.
Drizzle dressing over rice mixture and mix thoroughly. Add in papaya, cucumber, bean sprouts, onion, chili, and mint. Gently toss everything together. Sprinkle with crispy fried shallots. Serve and enjoy!

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