Serves 4

Adapted from Vicky Pham and Pho Vietnam

For Salad:

• 15 large shrimp, deveined, boiled, peeled, and cut into halves or thirds

• 5-8 large ribs of celery, peeled (remove outside fibers) and sliced thinly at an angle

• 1 English cucumber, peeled, halved, deseeded, and sliced thinly at an angle

• 1 red bell pepper, deseeded and julienned

For Pickled Radishes, Carrots, and Onions:

• 1 large bunch radishes (6-12, depending on size), halved and cut into matchsticks

• 3-4 medium carrots, peeled and cut into matchsticks

• ½ white onion, thinly sliced

• ½ red onion, thinly sliced

• 1 tablespoon salt

• ½ cup water

• 1 teaspoon granulated sugar

• 1 cup rice vinegar

For Sauce:

• 1 lemon, juiced

• 3½ tablespoons granulated sugar

• 3 tablespoons fish sauce

• 2 tablespoons water

• 2 Thai red chilies, in rings (if you can’t find these chilies, a combination of jalapenos and habanero peppers works well too)

For Garnish:

• 1 cup unsalted, dry roasted peanuts, coarsely chopped

• 1 cup cilantro, coarsely chopped

• Mint, coarsely chopped

• Thai basil, coarsely chopped

For Pickled Radishes, Carrots, and Onions:

1. In a large bowl, add daikon, carrots, onions, and salt and toss together. Let them sit for 1 hour to pull out the moisture. Lightly rinse and squeeze excess water out of veggies with your hands. Put the veggies back into the bowl once they have been rinsed out.

2. In a small pot, combine water, sugar, and rice vinegar. Heat on high until sugar dissolves. Pour the liquid into the bowl with the veggies. Pickle for at least two hours.

3. When you’re ready to use, drain off the pickling liquid. You can also reserve a few tablespoons if you’d like to add it to the salad later.

For Sauce:

1. In a small bowl, combine the lemon juice, granulated sugar, fish sauce, water, and chilies. Mix until well blended. Set aside.

For Salad:

1. Combine all the veggies, including the pickled veggies, and shrimp in a large bowl and toss to combine.

2. Pour the sauce on top of the veggies and shrimp and mix to combine.

3. Garnish with peanuts, cilantro, mint, and Thai basil.

4. Enjoy!