Mung bean salad with Vietnamese dressing
Crunchy bean sprout salad
4 - 6
Serves
15 mins
Prep Time
Cook Time
Recipe author
Bunny Eats Design
This salad combines crunchy mung beans with lime juice, garlic, chili, and a touch of sugar for a balance of sweet, sour, and spicy flavours. Tossed with herbs like mint, basil and coriander, this salad is fresh and perfect as a side dish or a light meal. The beautiful dressing, known as nước mắm pha is an easy and delightful arrangement of flavours.
We like to serve it with this recipe:
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Ingredients
Mung bean salad
200g mung bean sprouts
2 spring onions
finely chopped
handful Vietnamese mint leaves
finely chopped
handfu Thai basil leaf
finely chopped
bunch of fresh coriander
chopped
6 small vine tomatoes
chopped
Dressing
2 garlic cloves
finely diced
1 red chilli
finely chopped
1 Tbsp palm sugar
3 Tbsp fish sauce
juice of 1 lime
6 Tbsp boiling water
Method
For the salad
1
Combine all the dressing ingredients together and set aside.
2
Mix all the salad ingredients together and toss with the dressing.
