A properly balanced Vietnamese salad—crunchy, tangy, slightly sweet, and aromatic, just like traditional gà xé phay 👍

📝 Ingredients (Serves 2–3)

Protein (choose one or mix)
200g tofu (shredded)
🌱 Tofu skin (tàu hũ ky), soaked & shredded (best texture 👍)
OR 🌱 vegan mock chicken (shredded)
OR king oyster mushrooms (shredded & sautéed)

👉 Mixing tofu + tofu skin or mock chicken gives the most authentic texture

Salad base:
2 cups cabbage (shredded)
1 carrot (julienned)
2 onion (thinly sliced)

Herbs & crunch:
Mint
Coriander
2 tbsp peanuts
2 tbsp fried shallots

🌿 Dressing (Balanced Vietnamese)"
2 tbsp 🌱 vegan fish sauce
2 tbsp water
2–3 tsp sugar
1.5 tbsp lime juice (or lemon juice)
1 clove garlic (minced)
Chili (optional)

👉 Taste: bright + slightly sweet + savoury


👩‍🍳 Instructions

1. Prepare onion
Slice thin
Soak in cold water 5–10 minutes, then drain

2. Prepare protein
Tofu → shred and lightly pan-fry
Tofu skin → soak, squeeze dry, shred
Mock chicken → shred and warm slightly
Mushrooms → shred and sauté until dry

3. Mix salad
Combine vegetables, protein, herbs

4. Add dressing
Toss well and let sit 3–5 minutes

5. Finish
Top with peanuts + fried shallots


💡 Key tips

✔ Onion + lime are essential for authentic flavour
✔ Balance sweet–sour–savory carefully
✔ Keep texture crunchy and fresh
✔ Use mixed proteins for best result 👍
✔ Best served slightly chilled 👍


💡 Key balance tips

✔ More onion → more aroma (signature of this dish)
✔ More lime → fresh, bright taste
✔ Sugar → balances acidity (don’t skip)
✔ Dressing should feel lively, not flat