Cucumber salad (Dua leo ngam giam) from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham

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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

  • Laura on April 25, 2014

    Pg. 81. We enjoyed this a lot, although probably not as much as our favorite Asian-flavored cucumber salad, Deborah Madison's Cucumber Salad with Chile and Roasted Peanuts. The vinegar sauce was nicely sweet and sour, although I found that it was difficult to dissolve all of the sugar and I might decrease that in future, as well as not bother to halve the cucumbers lengthwise -- they're so small to begin with that it really doesn't seem necessary. I would definitely make this again.

  • stockholm28 on August 31, 2013

    Nice, fresh side

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