Even the garnishes of Asian salads contribute to waking up the mouth, says Jue. I love the crispy fried garlic and shallot. They give a real burst of flavor. Of course, the salads Jue specializes in aren't the typical cool, crisp, leafy California salads. Instead, the Asian salads are a savory mixture of minced meats, poultry, and fish, tossed with lots of herbs and often some fruits and vegetables.
Asian salads illustrate several cool-kitchen principles.
They make frequent use of noodles such as rice vermicelli, which need only to be rehydrated in hot water. One of Jue's favorite noodle-based salads combines vermicelli with chicken, shrimp, and crumbled sections of pomelo or grapefruit. There is also a strong tradition in some Southeast Asian countries of fresh salad platters, which are assembled right at the table. Jue mentions the Vietnamese salad platter dai rau song , which usually contains lettuce, green fresh herbs, cucumber and carrot strips, and shredded scallions, wrapped in rice crepes and dipped into a sauced based on peanut, chili, or fish. If you're dealing with raw things, you're in luck.