If there’s one thing Da Nang native chef Summer Le of Nén Danang, Vietnam’s first MICHELIN Green Star restaurant, has mastered, it’s the art of mi Quang—a Da Nang icon with its turmeric-tinted yellow noodles and unmistakable local soul. But more than that, she knows how to elevate this beloved dish using fresh, homegrown ingredients (yes, straight from her restaurant’s lush garden), turning it into a celebration of Da Nang’s culinary roots.
Chef Summer Le, the chef-owner of MICHELIN-listed Nén Da Nang and Nén Light in Saigon. (© Mervin Lee/ MICHELIN Guide Vietnam, Nén Danang)
Vietnamese Herb Pesto (1-2 serving)
Ingredients:
- 20 grams, Vietnamese mint
- 40 grams, Vietnamese basil
- 12 grams, cilantro
- 38 grams, roasted cashews
- 160 grams, peanut oil (or other neutral oil of choice)
- 8 grams, salt
- 24 grams, sugar
- 6 grams, soy sauce
Et voilà, a beautiful Vietnamese pesto. (© Nén Danang)
Instructions:
- Bring a pot of water to a boil and briefly blanch the Vietnamese mint, basil, and cilantro.
- Transfer the herbs immediately into a bowl of ice water to stop the cooking process and keep their vibrant green colour.
- Once cooled, drain the herbs and squeeze out any excess water.
- Add the herbs, roasted cashews, peanut oil, salt, sugar, and soy sauce into a blender or food processor.
- Blend until smooth and creamy.
Enjoy the meal! (© Nén Danang)
Tips from the chef:
- This Vietnamese pesto is your new secret weapon in the kitchen! Toss it with Quang noodles, and drizzle over grilled abalone with a zesty lime foam—just like we do at Nén. Or spread it on toast, mix it into pasta, or use it as a dip for all your favourite snacks,” says Chef Le.
- Can’t find the herbs listed? No worries! She suggests getting creative and swapping in any aromatic Asian herbs you can get your hands on.
READ FURTHER: Nén Danang: Vietnam's First MICHELIN Green Star Award Winner and Why Sustainable Cuisine Is in the Country's DNA
Illustration image © Nén Danang
