(Vietnamese salad recipe)
Ingredients:
marinated minced pork — 300 g
soybeans edamame — 100 g
Chinese cabbage — 1 pc.
carrot — 1 pc.
sunflower oil — 1 tsp
rice paper — 1 pc.
radish — 1 pc.
sweet chili sauce — to taste
Vietnamese dressing (water, fish sauce, sugar, rice vinegar, lemon juice, garlic, chili pepper)
fresh herbs (parsley, mint) — to taste
Preparation:
Heat a large frying pan with 1 tsp of vegetable oil over high heat.
Put the edamame soybeans (without liquid) in a frying pan, stir for 1 minute, remove from heat and transfer to plates.
Put the edamame pan with 1 tsp vegetable oil on high heat.
Put the marinated minced pork in a frying pan with a teaspoon, fry for 3.5 minutes, stirring occasionally.
Add sweet chili sauce, stir for 30 seconds, remove from heat and transfer to plates with beans.
Add sunflower oil to the minced meat pan and put on high heat.
Break the rice paper into small pieces and put it in a frying pan, fry for 30 seconds and remove from heat. Transfer the resulting chips to a paper towel to absorb excess oil.
Wash the Chinese cabbage, fresh herbs and radishes. Cut cabbage and carrots into strips, radishes into half rings, greens finely or tear with your hands.
Place chips and vegetables on plates with minced meat and beans, sprinkle with herbs. Pour the Vietnamese dressing over the vegetables.
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