1. To make the Vietnamese Dipping Sauce or Salad Dressing, add all the sauce ingredients to a small bowl. Stir well to dissolve the sweetener. Set aside for 10 minutes for flavours to develop
2. Gather all your salad ingredients and remove the herb leaves from the stems and weigh the ingredients
3. Into a large salad bowl add the Do Chua daikon and carrot pickle, the mung bean sprouts, the scallions/green onions, mint leaves, cilantro leaves, and basil leaves. Gently toss the salad fixings. Pour all the prepared salad dressing on top and toss well. Let rest for 2 – 3 minutes and toss again.
4. Before serving, distribute the quartered eggs on top of the salad. When serving, scoop up some of the liquid salad dressing from the bottom of the bowl and sprinkle over each serving. Try to proportion the egg wedges. Enjoy!