Steamed Choy Sum with Sweet Shallot Vinaigrette

  • Serves

    serves 4

Dressing the greens before cooling infuses them with more flavor than simply pouring and tossing.


  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. nam pla (Vietnamese fish sauce)
  • Salt and freshly ground black pepper
  • 12 cup light sesame oil
  • 1 shallot, peeled and sliced into thin rings
  • 1 lb. choy sum


Step 1

In a small bowl, whisk together rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.

Step 2

Trim ends of choy sum. Peel the thicker stems, then steam until tender, about 15 minutes.

Step 3

Transfer to a serving plate and pour vinaigrette over hot greens. Serve warm, or chill and serve cold later.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.