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VIETNAM CUSINE RECIPES

BEAN SPROUT AND CUCUMBER SALAD

(Vietnamese style)

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Ingredients: (makes 1 plate)

500 g cucumber (preferably young, small and long)
100 g bean sprouts
100 g lean pork
100 g fresh prawns (small)
30g roasted peanuts
1 lime and 1 chili
30 ml sour vinegar
5 g sugar
2 cloves of garlic
10 g Asian basil
Fish sauce, salt, and pepper to taste

Preparation:

1. Cut cucumber lengthwise into four parts. Remove core and cut diagonally into slices 0.5 cm thin. Add salt, toss well, and place in a colander to drain. Wash bean sprouts in hot (80-90°C) water, then drain.
2. Cut boiled pork into strings the same size as the bean sprouts. Remove shrimp antennae and eyes and wash. Place in a pan, sprinkle with salt, and cook until the shrimp is dehydrated and cooked through. Remove from heat and peel, cutting larger prawns lengthwise in half.
3. Prepare the dressing by mixing together fish sauce, vinegar, sugar, lime juice and finely chopped chili and garlic. The dressing should be sour, sweet, spicy, and salty to the taste.
4. Peel and pound roasted peanuts. Dice Asian basil.
5.Place cucumber on a towel and squeeze to drain.Completely drain the bean sprouts. Place cucumber and bean sprouts in a bowl. Add prawns and dressing and mix well to marinate. Sprinkle with roasted peanuts and Asian basil and mix well.
6. Place nom in a plate and sprinkle with pepper. Serve cool.Note: Cucumber may be replaced with bitter melon. Prepare in a similar manner, but do not include bean sprouts.





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