This dish doesn't exist in Vietnam, so far as I can tell, but it definitely has the flavors we all look for in that fantastic cuisine. Sweet, sour, salty, meaty, and spicy... and to this I add smoky. Any sort of flaked fish, smoked or not, will work here.
1tablespoonsambal chile sauce,or 1-2 small hot chiles, minced
1/4cupsesame oil
SALAD
1poundflaked fish (ideally smoked)
1large carrot, peeled and shredded on a grater
1/4cupchopped cilantro
1/3cuproasted peanuts
3 to 6green onions, sliced thin
20cherry tomatoes, sliced in half
1 to 3serrano or jalapeno chiles, sliced thin
1tablespoonminced ginger
Instructions
Make the dressing by mixing all the dressing ingredients together in a small bowl. If you'd like, you can puree it all in a blender. The dressing will keep for a week or so in the fridge.
Mix the salad ingredients in a large bowl and add dressing to taste. Serve slightly chilled or at room temperature.