Serves 4

Salad
¼ bunch of Thai basil
¼ bunch of Vietnamese mint
¼ bunch coriander
2 long red chili, finely sliced
1 firm ripe mango, diced
½ cucumber, deseeded & diced
½ red onion, finely diced

Dressing
½ long red chili
½ clove of garlic
½ tablespoon palm sugar, grated
1½ tablespoons fish sauce
1 tablespoon rice wine vinegar
½ lime, juice of
30ml extra virgin olive oil

Method

• Dressing - Using a mortar & pestle, grind the chili, garlic and palm sugar into a paste. Add paste to fish sauce, rice wine vinegar, lime juice and oil

• Salad - Wash herbs in cold water. Gently toss together herbs, chili, mango, cucumber & dressing.

By Matthew Swaffield