Crispy Pork and Dried Fish Cucumber Salad (Goi Dua Leo Dac Biet)

Don't let the name of this salad intimidate  you. There's no cooking involved at all, just a trip to your local Asian market that has the Chinese BBQ stall with its daily selection of delicious crispy pork belly, and with that, this cucumber salad turns over to the more decadent side. And don't forget the dried fish as it will add another layer of flavor to this dish with its sweet and salty taste. And instantly you got yourself one exotic salad that will knock your socks off as an entree-salad or you can also serve it on its own as "Do Nhau," Vietnamese for beer-food. The best part is it is fast and simple to pull together. I promise you'll gain a few new salad fans after this dish!

The crispy pork and dried fish are the stars of this dish.

The crispy pork and dried fish are the stars of this dish.

A closer look at the crispy pork and dried fish.

A closer look at the crispy pork and dried fish.

RECIPE for 4 servings.

1 lb roasted crispy pork, belly section, cut to bite size
2-3 sheets of salted fish jerky, 4x5 size, cut into 1-inch strips (available at Asian markets)
2 large cucumbers, sliced into thin rounds
1 handful of pickled leeks (available at Vietnamese markets)
1 bunch of Vietnamese mints, rau ram, etc., rough chopped
1/2 cup of Vietnamese dipping sauce

 

Use a large platter to plate the salad.
Toss the cucumber with the mints and leeks. Drizzle on the Vietnamese dipping sauce as dressing.
Top with fish jerky and crispy pork.
Enjoy with steamed rice.