Ingredients

• 500Gr of pork, 4 dried “Oh! Ricey” rice vermicelli
• 1 fresh coconut
• 1/2 carrot
• 50gr of turnip
• 50gr of  peanut
• 1 cucumber
• Salad, lettuce, bean sprout, spring onion
• Pepper, garlic, chilli, lime, monosodium glutamate, vinegar, fish sauce, sugar, 1 teaspoon of natural color, 1 teaspoon of honey and liquid lard
• Charcoal

Direction

 

 

–       Soak dried “Oh! Ricey” rice vermicelli in boiling water for 3 – 4 minutes then drain and set aside.

•   To make grilled pork

–       Wash pork and slice it

–       Grind the scallion and bean sprout

–       Marinate pork with onion, garlic, natural color, fish sauce, pepper, sugar, honey and monosodium glutamate for about 20 minutes.

–       Put the pork on a grill and baked, meanwhile rub the seasoning into meats until the 2 sides of meat turn brown. Set aside and put lard with onion into its surface.

•  To prepare salad

–       Clean salad and lettuce and drain water off.

–       Chop cucumber thinly

–       Clean bean sprouts. After that mix salad, bean sprouts and cucumber into a dish.

–       Cut carrot and turnip into flower garnishes. The remaining of carrot and turnip is cut into shreds which are mixed with salt and then clean with water

–       Carrot, turnip is trimmed into flowers to decorate with the food, which makes it attractive. The remaining of carrot, turnip will be cut into threads, sprinkle with salt and then wash again with water. After that soak them into the mixture of vinegar and sugar.

•   To prepare broth

–       Simmer Coconut milk and then add  fish sauce, vinegar, sugar, monosodium glutamate, then boiled it again

–       And then make the broth cool, pour a little of lime, thinly chopped garlic, and chilli into it. Lastly, pour the dipping sauce into a bowl and decorate with flower garnishes.