Cilantro plays an important role in Bon Banh Mi's salad, which the restaurant offers topped with braised red curry beef, grilled ginger lemongrass chicken, five-spice pork, fried egg-and-Canadian bacon or country pate-and-Vietnamese ham. Owner Jason Sakran calls the chicken "our favorite on this salad," but vegetarians can enjoy the tumble of vegetables and herbs as is.
8 cups chopped romaine lettuce
1 cup cilantro (loosely packed)
1 cup thinly sliced purple cabbage
1 cup julienned carrots
1/2 cup diced English cucumber
1/2 cup shredded daikon radish
1/2 cup thinly sliced scallions
1/2 cup grape tomatoes, sliced in half
1/4 cup Thai basil (loosely packed)
1/2 cup sweet lime vinaigrette (recipe follows)
1/4 cup chopped salted peanuts
1/4 cup fried shallots
Mix the first nine ingredients (lettuce through basil) in a large bowl. Dress with vinaigrette, toss lightly and plate. Sprinkle with peanuts and shallots and serve.
1/2 tablespoon fresh shallots (finely minced)
6 tablespoons lime juice
11/2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 tablespoon palm sugar
1 tablespoon brown sugar
1/2 cup canola oil
1/2 teaspoon sesame oil
In container, add shallots, lime juice, fish sauce and rice wine vinegar. Using hand blender or whisk, mix well. Add palm sugar and brown sugar. Mix well. In separate container, combine canola and sesame oils. Slowly drizzle oils into vinegar blend while mixing with hand blender or whisk until emulsified.