Ingredients

• 1 bird's eye chile, finely sliced
• 2 tablespoons sugar
• 3 tablespoons warm water
• 2 tablespoons soy sauce
• 1 tablespoon pineapple juice
• 5 green figs
• 10 1/2 ounces/300 g fried tofu, finely sliced
• 3 tablespoons sesame seeds, toasted
• Pinch freshly ground black pepper
• 10 fresh green mint leaves, roughly sliced* (See Cook's Note)
• 10 fresh Vietnamese mint leaves, roughly sliced*
• 5 perilla leaves, roughly sliced*
• 5 fresh fish mint leaves, roughly sliced*
• 5 sawtooth coriander leaves, roughly sliced*
• 1 long chile, julienned
• 4 tablespoons roasted peanuts, finely crushed

Instructions

1. For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.