Serving amount:
  • 1 sesame seeds sachet*
  • 1 aTLAS nuoc cham chay tub
  • 1 cucumber
  • 2 king brown mushrooms
  • 1 carrot
  • 1 baby cos lettuce
  • 1 long red chilli
  • 1 lime
  • 1 snow peas bag
  • 1 red onion
  • 1 mint bunch*
  • 1 coriander bunch*
  • 1 spring onion bunch*

Pantry staples: Cooking oil, sugar, vinegar (white wine vinegar preferred) 

Allergens: Sesame, onion 

Chef's note: Nuoc Cham is the general name given to Vietnamese dipping sauces which are usually sweet, sour, salty and spicy. You can customise your nuoc cham to your liking by choosing to including sugar, lime juice, fish sauce and water. You could add soy sauce or, in the case of nuoc cham chay, omit the fish sauce for a vegetarian dipping sauce. 

* Spring onion, mint and coriander are to be split across other dishes so please read each recipe carefully. 


1. Make the onion pickle 

Always read the recipe in full before you begin. Thinly slice the onion into rounds. Very finely dice half of the chilli. In a saucepan, add one part sugar, one part vinegar and one part water, making sure there is enough liquid to cover the onion slices. Bring to a boil then immediately remove from heat. Add the onion and some of the chilli to taste and set aside to pickle for at least 10 minutes while you prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Cut the cucumber, carrot and remaining chilli into matchstick size pieces. Seperate the lettuce leaves. Cut the snow peas and king brown mushroom into bite sized pieces. Thinly slice 1 spring onion* per 2 people. Juice the lime. Pick some of the coriander leaves* and mint leaves*. Lightly toast the sesame seeds on a dry frying pan. 

3. Make the dipping sauce 

Combine half of the nuoc cham chay with the remaining diced chilli and lime juice to taste. Set aside. 

4. Cook the snow peas and mushrooms 

Heat a splash of oil in a frying pan over medium heat. Add the mushrooms and cook for 2 minutes, stirring often, or until they start to brown. Add the snow peas and cook for a further 1 minute, stirring often, or until they start to become brighter in colour. Reduce heat, add the remaining nuoc cham chay and cook for 1 minute or until the sauce coats all the ingredients and is glossy. 

5. To serve 

Build your lettuce cup with the king brown mushroom and snow peas, pickled onion, fresh vegetables and fresh herbs. Finish with the sesame seeds and serve with the dipping sauce.