4 to 6
By Peter Sherman and Stephanie Banyas
This is just one of those salads that works as a side dish or as a main entrée topped with grilled chicken, shrimp, or Bacon Confit. The longer it sits in the refrigerator, the better the flavor. It’s great for picnics, too.
In a small bowl, whisk together the fish sauce, soy sauce, and vinegar. Set the sauce aside.
Bring 12 cups (2.8 L) water to a boil in a large pot and add 1