# Green Mango, Cabbage & Herb Salad With Nuoc Cham **Chef:** Raj **Cookbook:** Vietnamese Food Any Day **Potluck Date:** April 18, 2026 --- ## Recipe Green Mango, Cabbage, and Jicama Salad (page 163) with a potato salad for a summertime meal. A handful of recipes are one-dish wonders, such as Grilled Trout Rice Paper Rolls (page 119) and a Rice Noodle Salad Bowl (page 197), that may play the starring role of a fun brunch, lunch, or dinner. The savory snacks can plug into a nosh session or cocktail party. And the sweets are great for an afternoon tea break or post- dinner treat. This collection of recipes is built for versatility and creativity. When cook- ing and eating in our American home, my family often enjoys cross-cultural menus. You should too. How to use recipes like a pro Using a recipe well does not require following it slavishly but rather thought- fully interpreting it for your situation. A recipe is like a roadmap filled with signposts to guide you on a culinary journey. You may make a wrong turn or elect to take a detour, but you'll arrive at your destination and create your own personal path along the way—if you keep a few things in mind. To turn my recipes into yours: ¢ Organize your work for the greatest efficiency. The list of ingredi- ents in any recipe is presented in the order in which the ingredients are used, which isn’t necessarily the most logical order of prep. For example, identify and do advance prep work, such as making stocks or sauces, boiling noodles, and washing lettuce and herbs. If you use one cutting board for all your chopping, prep the vegetables before the raw proteins to minimize mess and cross-contamination. Ingredients that will be thrown into the pan together may be kept in the same bowl. Why dirty up extra dishes? ¢ Measure your ingredients with care. Use volume and liquid measuring cups as needed and use a scale (best when baking) because it never lies. ¢ Know your burners. All the recipes in this book were developed and tested by me, and then cross-tested by an intrepid team of volunteers. We cook on home kitchen stoves. If the range was gas, the burners were between 9,000 and 12,000 BTUs. If you're cooking on burners with even more power, your cooking time may be faster than the time suggested in the recipe. Use the visual and tactile cues to guide your progress, and lower the heat as needed. * Have everything ready when fast-cooking (think stir-frying) is involved. Line up the prepped ingredients by the stove, and keep needed equipment at hand so you can flow through the motions. * The first time through, follow the recipe to understand the parameters and benchmarks. When you've adjusted it to your liking, jot down your changes. 8 VIETNAMESE FooD any day Essential equipment To make food from this book, you don’t have to outfit your kitchen with unusual gadgets. You'll employ tools and appliances such as a digital scale, food processor (small and regular size), blender, pressure cooker, and microwave oven. Along with the saucepans and skillets in the following chart, a cast-iron stove-top grill pan will also be useful, and a few recipes have you grilling outdoors. In other words, you'll be using ordinary kitchen equipment for extraordinary food. --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*