Vietnamese salad (rau tron kieu viet nam)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Stalks fresh lemon grass | |
| (discard outer leaves) -- | ||
| Thinly sliced | ||
| 2 | ounces | Each leftover roast beef, |
| Pork, lamb, | ||
| Or chicken -- finely | ||
| Shredded | ||
| 1 | bunch | Green onions -- finely |
| Chopped | ||
| 2 | Carrots -- finely grated | |
| 1 | Red chili pepper -- finely | |
| Sliced | ||
| 2 | Cloves garlic -- finely | |
| Sliced and crushed | ||
| 3 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Maggi liquid seasoning |
| Mixed with 1 tsp. anchovy | ||
| Extract | ||
| 9 | tablespoons | Lime or lemon juice |
| 2 | tablespoons | Chopped fresh basil |
| 2 | tablespoons | Finely chopped cilantro. |
Directions
1. Lightly hit the sliced lemon grass with the back of a cleaver or heavy knife to release the flavor and smell. Mix the lemon grass with the lefover meat then add the green onions and toss well Mix in the grated carrot. 2. Mix together the chili, garlic, Nuoc Mam sauce, and lime juice, and stir well. Add to the salad and toss well. Throw in the basil and cilantro, and toss again. If you think you need more salad dressing, add equal parts of Nuoc Mam sauce and lime jui Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books