Crunchy, tangy Vietnamese salad (Goi chay) from The Nutmeg Trail: A Culinary Journey Along the Ancient Spice Route (page 156) by Eleanor Ford

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on October 16, 2022

    Easy to pull together and tastes delicious; there are plenty of such recipes around, this is a reliable version. I made the dressing a few hours in advance but combined close to serving as instructed.

  • jenburkholder on July 03, 2022

    Good, generically southeast Asian-tasting salad. We omitted the beansprouts.

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