Green Fig and Tofu Salad: Goi Va Tron Dau Hu

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Hue
TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

DRESSING:
  • 1 bird's eye chile, finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons warm water
  • 2 tablespoons soy sauce
  • 1 tablespoon pineapple juice
  • 5 green figs
  • 10 1/2 ounces/300 g fried tofu, finely sliced
  • 3 tablespoons sesame seeds, toasted
  • Pinch freshly ground black pepper
  • 10 fresh green mint leaves, roughly sliced*
  • 10 fresh Vietnamese mint leaves, roughly sliced*
  • 5 perilla leaves, roughly sliced*
  • 5 fresh fish mint leaves, roughly sliced*
  • 5 sawtooth coriander leaves, roughly sliced*
  • 1 long chile, julienned
  • 4 tablespoons roasted peanuts, finely crushed
  • *Can be found at specialty Asian markets
recipe tools

Directions

For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside.

Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes.

Remove the figs, peel, then cut in half and finely slice.

In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing.

Garnish with fresh chile and peanuts.

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