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VIETNAM CUSINE RECIPES

CARROT AND PAPAYA SALAD

(Vietnamese style)

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300 g green papaya
100 g carrot
100 g lean pork
30 g gia lua (lean pork sausage)
30 g roasted peanuts
1 egg, 1 lime, and 1 chili
2 cloves of garlic
30 ml sour vinegar
5 g sugar
10 g coriander
fish sauce, salt, pepper, and cooking oil to taste

Preparation:

1. Peel papaya and carrot, grate into strings, add some salt, and gently squeeze. Rinse and squeeze well to drain.
2. Thinly slice the gid lua and cut into strings the same size as the carrot and papaya. Slice lean pork and marinate for 5 minutes with salt and pepper. Fry pork until golden and dice into strings the same size as the gid lua. Whip egg, fry very thin slices of egg and dice into strings. Remove the chili seeds and dice chili into strings.
3. Prepare dressing by mixing together the vinegar, sugar, finely chopped shallot and garlic, fish sauce, and lime juice. The dressing should be sour, sweet and salty to the taste.
4. Peel and pound roasted peanuts. Cut coriander into pieces 3 cm long.
5. Place carrot and papaya into a bowl and untangle if they have become clumped; add 2/3rd to 3/4,h of the gid lua, pork, egg and chili. Top with dressing and mix well to marinate. Sprinkle with roasted peanuts and coriander and mix well. This is called nom.
6. Place nom onto a large plate, sprinkle with pepper, place groups of the remaining gid lua, pork, egg and chili on top, and finally, sprinkle with coriander. Serve cool. Note: Green papaya can be replaced with kohlrabi. Prepare in a similar manner.





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