I can't fetch enough of those Vietnamese-style salads that manage to be hot, sour, crisp and refreshing all at once. Their crunchy texture and mouth-popping vibrancy make them a perfect match for grilled fish.
Ingredients
6-8 spring onions, trimmed
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
1 tbsp sugar
250g/9oz bean shoots
%26frac12; a cucumber, cut into matchsticks
1-2 small, hot, red chillies, deseeded and finely chopped
100g/3%26frac12;oz spinach
good handful of coriander leaves
4-5 mint sprigs, leaves picked
Method
Trim the spring onions and grill them until they are a soft brown on all sides. meanwhile, make the dressing by briefly whisking the lime juice with the fish sauce and sugar. Wash the bean shoots and leave them to soak for a few minutes in nippy water. Cut the cucumber into matchsticks and add it to the dressing. Chop the chillies finely, disvehicleding the seeds, and mix them with the cucumber.
Rinse the spinach, drain the bean shoots and add them to the dressing, along with the spring onions as and when they are ready. Rinse the herb leaves and toss them with the rest of the salad.
Orignal From: A hot, sour bean shoot salad
No comments:
Post a Comment