Vietnamese Crispy Brisket Salad Recipe - Barbecuebible.com

Ingredients

• 1 clove garlic, peeled and minced
• 2 tablespoons sugar, or to taste
• 5 tablespoons freshly squeezed lime juice, plus extra as needed
• 2 tablespoons Asian fish sauce, plus extra as needed
• 2 tablespoons cold water
• 1 teaspoon freshly ground black pepper
• 1 ½ cups vegetable oil (optional)
• ½ pound barbecued brisket, torn into slender shreds
• 1 cup diced fresh pineapple
• ½ hothouse cucumber, cut crosswise into 1/4-inch slices
• 2 serrano chiles (preferably red—or to taste), stemmed and thinly sliced crosswise
• 2 scallions, trimmed, white and green parts sliced on a sharp diagonal
• 2 cups stemmed fresh herbs, mixed, including cilantro, Thai or conventional basil, and fresh peppermint or spearmint (at least two)
• 3 tablespoons chopped, dry-roasted peanuts, salted or unsalted