This dish has its origins in Vietnamese cuisine, but I've adapted and simplified it for my purposes, so it's not fair to blame it on the Vietnamese.
The quantities given here are partially guesswork. Next time I'll update them with more reliable data.
quantity | ingredient | step | ||
1 | iceberg lettuce | 1 | ||
200 g | carrot | 2 | ||
200 g | giant radish (daikon) | 2 | ||
200 g | cucumber | 2 | ||
10 g | coriander leaves | 3 | ||
10 g | Vietnamese mint | 3 | ||
10 g | Thai basil | 3 | ||
10 g | Mint | 3 | ||
3 | Kaffir lime leaves | 4 | ||
50 ml | coconut cream | 4 | ||
50 ml | water | 4 | ||
25 ml | fish sauce | 4 | ||
10 g | garlic | 4 | ||
1 g | chili powder | 4 | ||
leftover meat, such as cooked chicken breast | 5 | |||
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