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Pound or liquidize the garlic and two of the chillies and palm sugar to a paste. Add the fish sauce, water and lime juice.
Shred & slice vegetables finely.
Mix together with a generous amount of dressing and the remainding chilli which has been finely sliced. Add the coriander, mint and Vietnamese mint.
Shred the young coconut and add to the salad with the bean sprouts.
Sprinkle with plenty of crispy shallots and roasted peanuts. Serve with the sesame crackers and more dressing on the side.
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