We normally dislike celery. It just has a tough stench and bitterness that we somehow can't get over no matter how much salad cream we scoop it up with! However, despite our dislike towards these green friend, it was quite surprising that we actually like this Vietnamese celery salad. I think the apple cider vinegar somehow takes away the overpowering taste of the celery. Somehow preserving it slightly without changing it's texture and not too overpowering. Together with the nice smooth fu chok (beancurd strips) texture and sesame seeds, it makes a really good salad or a snack! It's so easy to throw together. If you love mango salads, this is probably one to try. And if you're usually a celery hater, this might just make you change your mind.
- 3 stalks of celery
- 3 tbsp apple cider vinegar
- 2 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1 tsp sugar
- Pinch of salt and pepper
- A few strips of bean curd strips (fu chok)
- 1 tbsp sesame seeds
Toasting sesame seeds in a pan.
- Cut the stalks of celery relatively fine. Not too fine because as you still want to have the crunchy fresh characteristic celeries have.
- Boil the fu chok till its tender but not for too long as it'll break up too much.
- Toast the sesame seeds in a dry pan till golden and set aside.
- Mix all the ingredients into a bowl and add celery and finally, add sesame seeds. Mix well.
- Keep it in the refrigerator for 10 minutes. Best served cold.
Makes a good refreshing salad or snack.