Đang xử lý, xin chờ trong giây lát.
STEP 1: Dip Nha Toi rice vermicelli in hot water for 5-7 minutes, leave it in cold water, and let
it dry.
STEP 2: Sugpo prawn (or seafood optionally) hard-boiled, shelled, kept cold.
STEP 3: Put all ingredients for cooking fish sauce into a small pot (except for essence of lemon),
cook with low fire until sugar melts entirely, let it get cold and pour essence of lemon in and stir
them steadily, re-season to your taste.
– In a big bowl, put salad, onion, coriander, spring onion, persicaria, boiled fresh prawn, Nha Toi
rice vermicelli, slightly mix it with fish sauce.
⭐DECORATION⭐
Pour salad into the plate, add some slices of chilli.
Nha Toi Rice Vermicelli: 1 handful
Various types of salad greens: 300g
Coriander: 1 small bunch cut into small pieces
Persicaria: 1 small bunch cut into small
Spring onion: 1 small bunch cut into small pieces
Onion: 1 small onion cut into areca segments
Sugpo prawn: 300g
(Or seafood such as octopus/salmon/oyster.)
Fish sauce for salad mixture:
Fish sauce of good quality: 4 spoons
Essence of lemon: 3 spoons
Boiled water: 6 spoons
Refined sugar: 2 spoons
Minced garlic: 1 coffee-spoon
Minced citronella: 1 coffee-spoon
Minced ginger: 1 coffee-spoon
Minced chilli: 1 coffee-spoon
