This is a very simple yet tasty dish that was a hit at many of the dinners we held this year. At one dinner, a couple of guests fought to keep this dish on the table when I attempted to remove it to make room for other dishes on the menu :). This salad is a study of balancing various tastes and textures: sweetness of baby clams & tartness of tamarind, chewiness of baby clams & meatiness of young jack fruit (it’s a staple ingredient of vegetarian cuisine in South and Southeast Asia) & crunchiness of rau om (rice paddy herb) and rau răm (Vietnamese coriander), rice crackling and peanuts. And best of all, the salad is extremely easy to make and should take no more than 30 minutes in the kitchen, including prep time.
Here’s a quick dish about one of my favorite quick dishes. In Michigan the year is at that sweet spot when the weather and the heirloom tomato season makes every shopping day a mandatory caprese salad for lunch day. With fresh, tasty and local tomatoes and mozzarella purchased less than an hour before, the dish requires minimal embellishment and so mere minutes after arriving home with the grocery I could be sitting down to reward myself with a leisurely, cool Mediterranean meal – sometimes followed by a Mediterranean siesta especially if I had some wine with my lunch. This past week, Oanh interrupted me as I went to harvest some basil for my salad. She had a hunch that rau om would work well in caprese salad and suggested I try that instead. She was right.