Sous Chef Võ Nguyên Phúc from Mặn Mòi Restaurant in HCM City. Photo courtesy of Humventures.

With more than 10 years in cooking, sous chef Võ Nguyên Phúc of Mặn Mòi, a fine dining restaurant of the Humventures in HCM City, has a passion for learning fine specialty dishes and nutritious food from each region across Việt Nam.

He loves Vietnamese cuisine and focuses on making tasty dishes for his guests.

Try the fig salad with baby clams, one of the chef’s favourite salad recipes to impress your loved ones this weekend.

Fig salad with baby clams

Ingredients:

- Fig: 150gr

- Baby clams: 50gr

- Mint leaves: 10gr

- Vietnamese coriander: 10gr

- Mắm nêm or tiny fish paste: 10gr

- Tamarine sauce (first extracted sauce): 10gr

- Garlic: 5gr

- Bird’s eye red chilli: one

- Roasted peanuts: 5gr

- Deep-fried onion: 5gr

- Roasted sesame: 3gr

- Rice crackers: to your liking

Method:

- Peel figs and clean them before cutting into thin and flat pieces.

- Place garlic and chilli in a mortar and beat well.

- Pour fish paste, sweet and sour fish sauce, and tamarine sauce into mortar and thoroughly mix.

- Add the remaining ingredients including figs into mortar and mix the combination well.

- Set the well mixed combination on a plate, spread roasted sesame, peanuts and fried onions with mint leaves on top as garnishing.

Fig salad with baby clams. Photo courtesy of Humventures.

This special salad is best served with rice crackers.

You can try the delicious salad at Mặn Mòi Tao Đàn on Võ Văn Tần Street in District 3 and Mặn Mòi Thảo Điền in District 2 of HCM City. VNS