Vietnamese salad (rau tron kieu viet nam)

Yield: 6 servings

Measure 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.

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

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