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thinly sliced
50 g each Leftover roast beef, pork, lamb or chicken,
finely shredded
1 bunch Spring onions, washed and finely chopped
2 Carrots, finely grated
1 Red chili pepper, finely sliced
2 cloves Garlic, finely sliced and crushed
45 ml Nuoc Mam sauce
135 ml Lime or lemon juice
2 tablespoons Fresh basil, chopped
2 tablespoons Coriander, finely chopped
Ingredients : Serves 4-5
2 stalks Fresh lemon grass (discard outer leaves),thinly sliced
50 g each Leftover roast beef, pork, lamb or chicken,
finely shredded
1 bunch Spring onions, washed and finely chopped
2 Carrots, finely grated
1 Red chili pepper, finely sliced
2 cloves Garlic, finely sliced and crushed
45 ml Nuoc Mam sauce
135 ml Lime or lemon juice
2 tablespoons Fresh basil, chopped
2 tablespoons Coriander, finely chopped
Preparation:
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Lightly hit the sliced lemon grass with the back of a cleaver or heavy knife to release the flavor and smell.
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Mix the lemon grass with the leftover meat then add the spring onions and toss well. Mix in the grated carrot.
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Mix together the chili, garlic, Nuoc Mam sauce and lime juice. Stir well.
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Add to the salad and toss well.
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Throw in the basil and coriander and toss again.
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If you think you need more salad dressing, add equal parts of Nuoc Mam sauce and lime juice.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 48