- Level
- very easy
Ingredients
- 50 g
- shredded rice paper
- 25 g
- shredded dried beef (khô bò)
- 1/2
- carott, julienned
- 1/2
- green manguo, julienned
- 2 sprigs
- vietnamese coriander, chopped
- 1 stalk
- green onion, thinly sliced
- 2 tbsp
- roasted peanuts, crushed
- Dressing ingredients
- 1 tsp
- fish sauce (nuoc-mâm)
- 1 tbsp
- sugar
- 2 tbsp
- lime juice
- 1/2 tbsp
- tamarind sauce
- to taste
- sambal oelek
- Toppings (optional)
- 4
- quails eggs
- 2 tbsp
- fried onions (sold in plastic containers)
- 1 tbsp
- extra peanuts
Preparation
- Step 1
- Lightly mist or briefly dip the shredded rice paper to soften.
- Step 2
- In a bowl, combine the rice paper with the carrot, mango, herbs, peanuts, and dried beef.
- Step 3
- Prepare the dressing by mixing the fish sauce, sugar, lime juice, tamarind sauce, and sambal oelek until well balanced—sweet, salty, and tangy.
- Step 4
- Pour the dressing over the salad and toss gently.
- Step 5
- Top with quail eggs, fried onions, and extra peanuts.
- Step 6
- Serve immediately to keep the ingredients fresh. Enjoy!
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