Bright herbs, succulent shrimp, pungent fish sauce, and plenty of fresh vegetables—you could find a similar salad in many Vietnamese restaurants. And for good reason: it's a winning combination. Serve a big bowl alongside grilled seafood for a southeast Asian dinner, or dole out smaller portions for a satisfying lunch.
For the salad: 2 cups chopped romaine lettuce Large handful mung bean sprouts 4 carrots, cut in matchsticks 1 english cucumber, cut in matchsticks 2 packages shirataki noodles, rinsed for 30 seconds and drained 1 cup mint leaves 1/2 cup roughly chopped cilantro Lime slices, to serve 1/3 cup roughly chopped cashews
It’s time to decode decanting, an easy way to help your bottle of clean wine taste its best. But why does your wine need oxygen, and what type of container should you use? Our master sommelier is on hand to answer all these questions and more!