Steamed rice leaf salad from Kim Phat

Steamed rice leaf salad

Servings: 4 portions


  • 2 packets of fresh steamed rice paper (frozen products section)
  • A packet of original Vietnamese Long Phung sausage
  • 1 English cucumber, cut into pieces
  • 1t of various herbs, roughly chopped (mint, Vietnamese cilantro, cilantro, Thai basil)
  • 1t of bean sprouts
  • 4 tsp of fried onions
  • Sauce
  • 2 Tbsp of rice vinegar
  • 4 Tbsp of sugar
  • 4 Tbsp of fish sauce
  • 8 Tbsp of water
  • 1 Tbsp of sambal oelek or to taste


1. Place the rice leaves in a steamer basket and heat them up quickly.
2. Arrange the rice leaves on 4 plates. Using a chisel, cut the leaves into medium sections - not too small
3. Cut the Vietnamese sausage into thin slices and garnish the plates
4. Put the cucumber, herbs and bean sprouts on top
5. Add the fried onions
6. Prepare the sauce and pour it on the plate

Rice vinegar

Redpath sugar


Fish sauce

Sambal oelek

Vietnamese sausage


Fried onion

Bean sprouts