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Do the dressing first as we need to let it sit for 30 minutes. In a small mixing bowl or mason jar, mix the soy sauce, rice wine vinegar, olive oil, fish sauce and sugar together.
Crush the garlic and add to the mixture.
With the remaining chilli, slice it down one side to open the chilli to expose the inside. Using your knife, scrape off the seeds to reduce the heat. Add it to the mixture.
Mix or shake well.
Leave it for 30 minutes before serving so that the garlic and chilli infuses the dressing.
Slice the Vietnamese ham to the width of about 0.5 cm. Lay the sliced ham flat on the chopping board and cut into thin strips.
Slice the five-spice tofu into thin strips.
Slice the wonton skin into strips of about 1 cm. Put 2 cups avocado oil into a small saucepan on medium heat. Drop the strips a few at a time and deep fry them. They turn brown in 5 seconds so watch them closely and remove them quickly. Grind some salt over them and set aside.
Peel the carrots and white radish and shred it with a mandoline or julienne peeler.
Cut the chilli in half (leave the other half for the dressing). Cut it open on one side and with your knife, scrape off the seeds. If you like the heat from the chilli, leave the seeds in. Then lay the chilli flat on the chopping board and slice into thin long strips.
Peel the skin off the zucchini. Using a Y peeler, peel ribbons of zucchini so they are thin but wide.
Chop the green tops of the spring onion.
Roughly chop the leaf part of the coriander.
In a large mixing bowl, mix all the ingredients (except the deep-fried wonton skin) together.
Add at least 4 tbsp of the dressing to the salad (without the wonton skin).
Toss it thoroughly.
Sprinkle the salad with the deep-fried wonton skin on top. Season with freshly ground pepper and serve immediately.
Place the salad in shallow bowl as the dressing is diluted.
You can prepare all the ingredients much earlier in the day. Just dress and add wonton skin only when you’re ready to sit down for your meal.