Vietnamese Black Sesame Bok Choy SaladPrint Recipe
- 2 large Bok Choy
- 2 tbsp oil
- 2 cloves crushed garlic
- 2" freshly grated ginger
- 12 halved grape tomatoes
- 1/4 cup black sesame seeds
- 1 tsp fish sauce
- 2 tbsp rice wine vinegar
- 1 tbsp white sugar
- salt and pepper
- 1/4 cup chopped cilantro
- leaves of 4 edible flowers such as Chamomile (optional)
Preheat the oven to 350F. Cut the Boy Choy into 1 inch pieces. Coat with 2 tbsp oil, and toss with garlic and ginger before roasting for 30 minutes.
While the Bok Choy is cooking make the sauce for the salad by combining the sesame seeds, fish sauce, vinegar, sugar, and salt in a bowl with a whisk. Add the tomatoes and cilantro and let it marinate until the Bok Choy is cooked.
Remove the Bok Choy and use a spatula to get everything into the mixing bowl with the dressing and tomatoes and stir. Add freshly ground pepper and flower leaves if using before serving.
This salad is delicious warm or cold! You can eat it straight from the oven as a warm salad or chill it and eat the leftovers with salmon and rice for lunch the next day.
Having spent a month in Vietnam, sometimes you just get cravings for the stuff that you ate everyday and that your body has become trained to. Almost each day consisted of a soup, a spring roll of some sort, and some light vegetable served with garlic. Surprisingly I never really experienced the symptoms I that have here in the US with fodmap forbidden foods, despite the heavy handed garlic and onion servings.
Since I couldn’t decide what I was craving from my travels from Hanoi to Ho Chi Minh and all the cities in between, I decided to use a rich and fragrant sipping sauce I learned to make in a small village from the Chief’s wife, and then threw in a little bit of everything. You get tender and crunchy boy choy, cilantro, earthy sesame seeds and the umani from the sauce thats peppered with spicy ginger and full of freshness.