INGREDIENTS………………………………..
| • Pig’s ears | 300 g |
|---|---|
| • Young banana blossom | 300 g |
| • Carrot | 1 |
| • Cucumber | 1 |
| • Bean sprouts | 200 g |
| • Peanuts | 150 g |
| • Herbs | 100 g |
| • Salt | enough |
SAUCE………………………………
| • Fish sauce | 2 tbsp |
|---|---|
| • Lime juice | 50 ml |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
Julienne the banana blossom into fne strips.
Soak it in a large bowl of cold water and
white vinegar or lemon juice to prevent it
from browning. Finely grate the carrots.
Wash the pig’s ears and boil with a pinch of
salt for 20’. When done, place in cold water
to cool. Slice fnely.
Wash herbs, bean sprouts with salt. Cut the herbs.
Crush the roasted peanuts.
In a mixing bowl, combine the banana
blossom, pig’s ears, herbs, bean sprouts.
Mix lime juice, fsh sauce, garlic, chili, sugar,
salt and seasoning together. Adjust the
flavors to balance out the sweet and sour.
Mix well and let sit for 15’.The subtle flavor of the herbs, the
crunchiness of the banana blossom and
pig’s ears and the nutty flavor of the roasted
peanuts all combine to make this one of Vietnam’s tastiest salads!
