Nom Cai Thia Bac recipe, a delicious Vietnamese salad

Nom Cai Thia Bac recipe, a delicious Vietnamese salad

A bok choy (Chinese cabbage) salad based on the unique flavors of a slightly sweet dressing and coriander. "Nom Cai Thia" means "Bok Choy Salad" and “Bac” means "Northern".


Ingredients (serves 4 people)

  • 1/2 bok choy (Chinese cabbage)
  • 25 g of salt
  • 30 g of ginger
  • 25 g of sugar
  • 25 ml of vinegar
  • 1 long green onion
  • 1 green chili pepper
  • 5 ml of nam pla
  • 20 g of ground sesame seeds
  • 10 g of crushed cashews on top
  • Coriander
  • Cooking oil
  • Cooling time: 1 hour
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Directions




  1. Cut half of a bok choy (Chinese cabbage) to a size of about 30mm×15mm. If you cut the white parts near the root to about half that size, they will be easier to eat.






  2. Add the cut bok choy and 25 grams of salt to a bowl, then mix. Place a weight on top and leave for about 20 minutes, lightly pressing to remove the moisture.






  3. Apply cooking oil to a heated frying pan, add 30 grams of ginger that’s been cut into thin strips, and stir-fry over medium heat until they turn light brown.



  4. Add 25 grams of sugar and 25 milliliters of vinegar to the heated frying pan, turn off the heat, then thoroughly mix with the remaining heat. Afterwards, turn the heat back on and simmer over low heat until it boils.



  5. Add 1 long green onion chopped into chunks and 1 green chili pepper cut into round slices to the sauce cooking in the frying pan, then stir-fry until the long green onion chunks become soft.



  6. Spread all of the sauce made over the bok choy and lightly mix. After the residual heat has died away, cool the dish in the refrigerator (for about 1 hour).






  7. Place everything cooled in the refrigerator on a plate, spread 5 milliliters of nam pla, 20 grams of ground sesame seeds, and 10 grams of crushed cashews on top, dress with a coriander leaf cut into 2-3 centimeter pieces, and the dish is ready to be served.
    If you don’t like coriander, carrots can be used instead.



  8. This is a salad often made in the homes of Northern Vietnam centered on the capital of Hanoi. Typically it has a mild flavor, but mothers with children who hate vegetables are creative in making the food easier for children to eat such as by liberally using fruit to add sweetness.



  9. Also, by serving it with richly flavored dishes such as fried foods, it can also be used in the role of adjusting a meal's balance. In this way, it is a handy and convenient recipe. Here we'll take a look at a sweetly flavored recipe that is even popular with the kids.



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