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  • 1.

    Pound or liquidize the garlic and two of the chillies and palm sugar to a paste. Add the fish sauce, water and lime juice.

  • 2.

    Shred & slice vegetables finely.

  • 3.

    Mix together with a generous amount of dressing and the remainding chilli which has been finely sliced. Add the coriander, mint and Vietnamese mint.

  • 4.

    Shred the young coconut and add to the salad with the bean sprouts.

  • 5.

    Sprinkle with plenty of crispy shallots and roasted peanuts. Serve with the sesame crackers and more dressing on the side.

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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Vietnamese Salad with Nuoc Nam.


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Posted by JadoreReport
Dying to try this! Is it me, or isn't there suppose to be Mango in this recipe? I could have sworn Gary added mango......
Posted by Pj45Report
The method doesn't mention the lemon grass either It would be pounded with the garlic and chillies I suspect..