Vietnamese Bean Sprout Salad

Vietnamese Bean Sprout Salad

A fresh salad topped with a lime and soy sauce dressing.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1/4 tsp


1 tsp

1 slice

150 g (5-1/3 oz.)

from 1 lime (about 2 Tbsp)

1 Tbsp

as garnish


1/4 tsp

1/4 tsp

1/2 Tbsp


  1. Cut the carrot into thin sticks 4 cm (1-1/2 in.) long, dust with salt and set aside for 5 minutes. Remove any moisture.
  2. Cut the cucumber into thin sticks 4 cm (1-1/2 in.) long and mix with the carrots and dust with sugar.
  3. Cut the ham in half crosswise and then into narrow rectangular strips.
  4. Quickly steam the bean sprouts to desired tenderness.
  5. Mix (2)-(4) together and dress with 1 Tbsp of lime juice.
  6. Mix (A) together with the remaining lime juice.
  7. Serve (5) on plates topped with (6) and sprinkled peanuts, and garnished with cilantro.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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