I’m not exactly sure why this salad is Thai-Vietnamese….the peanut sauce and basil seems a little Thai inspired but I’m not sure about the Vietnamese part…doesn’t it have to have fish sauce to be be Vietnamese?
Here is the assembly list if anyone has some insight for me, although there are a few Chicago winter substitutions/omissions.
lettuce (green leaf and romaine)
snow pea shoots
toasted sesame seeds
salt and pepper
tuna steak (Yes, it is cooked through. Sacrilege! This was day two leftovers and I reheated it)
white grape juice
grated fresh ginger