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Ingredients
- 200 g (7 oz) fresh narrowleaf cattail stems (bồn bồn)
- 100 g (3½ oz) pork belly
- 100 g (3½ oz) tiger prawns
- 50 g (1½ oz) pickled carrots
- 100 g (3½ oz) roasted peanuts, crushed
- 2 limes
- a handful Vietnamese mint leaves (rau răm), sliced into chiffonades
- 1 garlic bulb, shelled then minced
- 3 birds' eye chillis, ground
- 2 lemongrass stalks, hard skin removed, sliced into thin rings
- Seasoning: sugar, fish sauce
Narrowleaf Cattail Stem Salad with Prawn and…
Typha angustifolia (Vietnamese: bồn bồn) also known as lesser bulrush or narrowleaf cattail is used as a vegetable in Vietnamese cuisine.…
