Recipe by Chef Heshan Peiris, Laguna Lang Co, Central Vietnam
Season serving plate lightly with olive oil and salt and pepper.
Slice the salmon as thinly as possible, and lay on onto a serving plate.
Scatter the mandarin, lemongrass, perilla, mustard leaves, fried garlic and toasted rice powder evenly over the salmon.
Place dried daikon and lime segments.
Dress with the dipping fish sauce, a little extra salt and pepper and olive oil.