Saturday, May 3, 2014

Nom Ngo Sen (Lotus Root Salad)



1 cooked chicken breast fillet shredded
250g pickled lotus root, roughly chopped
100g bean sprouts
1 carrot cut into thin strips
3 red Asian shallots cut into thin strips
3 tablespoons of Vietnamese mint sprigs, roughly shredded
1 tablespoon mint springs
4 teaspoons of roasted sesame seeds
2 tablespoons fried shallots
1 long red chilli, seeded and cut into long strips


Dressing:
120g sugar
100ml lime juice
3 tablespoons of fish sauce
2 garlic cloves finely diced

Combine and serve



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