|
Ingredient |
Quantity |
|
Pig ears |
1 piece (about 700g) |
|
Lotus stems |
500g |
|
Carrot |
1 tuber |
|
Sushi vinegar |
6 tablespoons |
|
Fish sauce |
3 tablespoons |
|
Sugar |
½ tablespoon |
|
Chilli fruit |
3 |
|
Garlic |
5 cloves |
|
Water |
2 tablespoons |
|
Lemon |
1 |
|
White vinegar |
1 liter |
|
Fried onions, roasted peanuts, herbs |
1 liter |
Note: If making the Beef Salad with Sprouts, substitute pig ears with beef.
Instructions:
1. Prepare the pig ears:
Clean the pig ears and boil them with a little white vinegar to make them whiter.
After boiling, soak the pig ears in cold water to make them crispy. Then, take them out and slice thinly.
2. Prepare the lotus stems and carrots:
Cut the lotus stems into segments, split them lengthwise, and wash them. Soak the lotus stems in cold water and lemon juice, including the lemon peels, to keep them crispy.
Shred the carrots and soak them in cold water to keep them crispy.
3. Make the fish sauce mixture:
Mix 6 tablespoons of sushi vinegar, 3 tablespoons of fish sauce, 1/2 tablespoon of sugar, 2 tablespoons of water, minced garlic, and minced chili. Stir well until the ingredients are completely dissolved.
4. Mix the salad:
Mix the pig ears, carrots, and lotus stems with the prepared fish sauce mixture. Toss well to let the ingredients absorb the seasoning.
Add fresh herbs and mix well.
5. Finish:
Arrange the salad on a plate and sprinkle roasted peanuts and fried shallots on top.
Garnish with fresh herbs and a few slices of fresh chili if desired.
