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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.…

(5 / 5)
papaya salad with prawn and pork View Ingredients
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Ingredients
  • 1 green papaya
  • 300 g (~10 oz) pork belly
  • 300 g (~10 oz) tiger prawns
  • 2 carrots
  • 1 onion
  • Vietnamese coriander (rau răm) leaves, thinly sliced
  • Vietnamese cinnamon basil (aka Thai basil) leaves, thinly sliced
  • Roasted peanuts
  • Granulated sugar
  • Fish sauce
  • Minced garlic
  • Lime juice
  • "Bánh phồng tôm" prawn cracker

Green Papaya Salad with Prawn & Pork…

Papaya salad (Vietnamese: gỏi đu đủ) is a familiar dish of many Vietnamese people. There are various combinations of different ingredients…

(5 / 5)
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