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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
4 servings |
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1/2
cup |
pork,
thinly sliced into pieces, boiled |
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1/2
cup |
prawn,
clean, remove back vein, slit lengthwise,
boil |
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1/2
cup |
pork
liver, cut into small pieces, boiled |
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1/2
cup |
pork
skin, cut into small pieces, boiled |
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1/4
cup |
chicken
breast, boiled and sheredded |
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5
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quail
eggs, boiled |
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1/2
cup |
vermicelli,
cut into 4 cm. (1 1/2 inch) long pieces, soaked
in water until soft, boiled. |
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1/2
cup |
dried
mushroom, soaked in water and cut into pieces |
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2
tbs. |
pickled
garlic, cut into small pieces |
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1/2
cup |
carrot,
cut into small matchsticks |
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1/2
cup |
cucumber,
cut into small matchsticks |
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1/2
cup |
white
greens, cut into bite-size pieces |
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1/2
cup |
mint
leaves |
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5
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fresh
chillies, cut into long strips |
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2
tsp. |
garlic,
finely chopped |
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2
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coriander
roots, chopped |
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2
tbs. |
fish
sauce |
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1
1/2 tbs. |
sugar |
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1/4
tbs |
salt |
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3
tbs. |
lime
juice |
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Preparation:
1.
In a mortar, pound the fresh chillies, garlic
and coriander roots. Set aside.
2. In a large mixing bowl, mix together
fish sauce, sugar, salt, lime juice with
the mixture from step 1. Mix thoroughly.
Adjust the flavour. This creates the spicy
dressing.
3. Add pork, liver, pork skin, prawn and
chicken. Toss gently. Add vermicelli, mushroom,
carrot, cucumber, white greens, and mint
leaves. Toss gently until mixed well.
4. When serving, garnish with mint leaves,
fresh chillies, pickled garlic and quail
eggs.
Note
: Vermicelli should be soaked in water until
soft before boiling. This reduces the boiling
time and the vermicelli will not be over
swollen.
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