Bimi® Baby Broccoli Salad with Guava, Tamarind, Vietnamese Herbs and Fried Shallots

The Salad

1. Prepare the salad: In a large bowl, combine the baby broccoli, scallion, shiso leaves, radish, and thinly sliced red onion. Wash the guava and cut in half, then scoop the center out. Cut into 1/8th inch thick.
2. Assemble the Salad: Gently toss the salad ingredients together.
3. Dress and Serve: Just before serving, drizzle the tamarind nuoc cham over the salad. Toss gently to coat everything evenly.
4. Divide the salad among four plates and enjoy!

Tamarind Nuoc Cham

Blending the tangy sweetness of tamarind with the savory, spicy, and umami notes of a classic Vietnamese dipping sauce.

• Yields: About 1/2 cup
• Prep time: 10 minutes

1. Soften the tamarind (if using pulp): If you’re using tamarind pulp, place it in a small bowl and pour the hot water over it. Let it soak for about 10 minutes to soften.
2. Extract tamarind liquid: If you soaked tamarind pulp, strain the mixture through a fine-mesh sieve, pressing down on the pulp with the back of a spoon to extract as much liquid as possible. Discard the solids. If you’re using tamarind concentrate, you can skip this step.
3. Combine ingredients: In a small bowl, combine the tamarind liquid (or concentrate), fish sauce, and sugar. Stir well until the sugar is completely dissolved.
4. Add remaining ingredients: Stir in the lime juice, minced garlic, and minced chili (if using).
5. Taste and adjust: Taste the sauce and adjust the sweetness, sourness, or spiciness to your liking by adding more sugar, lime juice, or chili.
6. Serve: Your Tamarind Nuoc Cham is ready to serve! It’s delicious with grilled seafood, spring rolls, noodle dishes, or as a dipping sauce for various snacks.
7. Sweetness level: Tamarind can vary in its sourness, so adjust the sugar accordingly. Start with 1 tablespoon and add more to balance the flavor.
8. Heat level: Use more or less chili depending on your spice preference. You can also use a milder chili or omit it entirely.
9. Garlic intensity: If you prefer a milder garlic flavor, you can lightly smash the garlic clove instead of mincing it and then remove it after the sauce has had a chance to sit for a few minutes.
10. Storage: Store leftover Tamarind Nuoc Cham in an airtight container in the refrigerator for up to a week.

Additional Allergen Notes

• Nightshade
• Allium
• Fin fish