water Spinach salad with grilled Beef/pork/chicken/Prawn
Ingredients - Serves 4
Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4 tbsp Nuoc Mam (fish sauce)
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
- A pinch of salt
Salad
- 280 g water spinach julience
- 200 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- 100gr Grilled Beef /pork/chicken/prawn
- 4 stems of Vietnamese basil cut in Jullienne (“húng quế”)
- 40 g of roasted peanuts
- Roasted Seasame 10gr
Method
Dressing
- In a bowl add Kumquat juice, sugar and fish sauce. Whisk until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Use spliter Knife slicing Water Spinach then combine all salad ingredients prepared as above, and mix well.
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
Grilled Beef /pork/chicken/prawn with Chilli and Lemongrass
Ingredients:
- Beef fillet/pork/chicken/prawn : 50gr
- Lemongrass 1tbsp
- Minced Chilli 1tsp
- Minced Garlic 1tsp
- Minced Pepper 1pinch
- Oil 1tbsp
- Minced Ginger 1tbsp
- Fish sauce 1tsp
- Sugar 1tsp
- Oyster sauce 1tsp
- Five spices 1tsp
Method :
- Mixed well all ingredients together and Rest for 15 minutes
- BBQ Untill Colour Golden Brown then slicing up and Put on the Top of salad
