Vietnamese Beansprouts Salad Recipe

Ingredients :

200g (1.5 cups)

50g (1/4 cup)

50g (1/4 cup)

100g (3.5 oz)

2 tablespoons

2 tablespoons

2 tablespoons

Dressing

2 tablespoons

3 tablespoons

4 cloves

2

1 tablespoon

Beansprouts with tail removed

Finely shredded carrot

Thinly sliced onion

Belly pork, boiled and thinly sliced or

200g small shrimps, poached and peeled

Chopped mint leaves

Basil leaves, cut into strips

Toasted crushed peanuts

Fish sauce

Juice of large green limes

Garlic, crushed

Bird's eye chilies, minced

Sugar (optional)

• Combine all the dressing ingredients and stir well.

• Toss the dressing through the beansprouts and set aside for at least 2 hours.

• Add in the carrot, onion and belly pork (or shrimps) and mix well.

• Garnish with mint, basil and peanuts and serve with steamed white rice.