Salmon Sashimi, Lemon Grass and Fresh Herbs

Name: Salmon Sashimi, Lemon Grass and Fresh Herbs (Cá Sống Salmon)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 100 g (3½ oz) pickled vegetables, cut into small dice; 10 Vietnamese mint leaves; 5 mint leaves; 5 perilla leaves; 5 basil leaves; 600 g (1 lb 5 oz) sashimi-grade salmon; lime wedges, to serve; 2–3 tablespoons dipping fish sauce, plus extra to taste; ¼ teaspoon fried garlic; ½ teaspoon roasted rice powder; 3 cm (1¼ in) piece of lemon grass, white part only, finely diced; ½ red onion, finely sliced

Cá Sống Salmon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This dish is perfect as a light starter — not only is it bursting with fresh flavour, it is also beautiful to look at. The roasted rice powder, thinh, adds texture and a lovely aroma to the dish. Thinh is commonly used in Vietnamese salads. Ensure you slice the salmon and the onion as finely as you can.

Ingredients

Asia
Vietnam
Starter
Fish course
Pescatarian
Southeast Asia

Ingredients

Method