Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 1/2 225 g 2 24 g 1 sprig

  3. For the dressing

  4. 1 15-30 ml 1 1 clove

  5. 1 tablespoon Cucumber

  6. Jar preserved lotus stems, drained and cut into 5 cm strips

  7. Shallots, finely sliced

  8. Fresh basil leaves, shredded

  9. Fresh coriander (cilantro) leaves, for garnishing

  10. Lime, juiced

  11. Nuoc cham

  12. Red Thai chilies, seeded and finely chopped

  13. Garlic, crushed

  14. Sugar

Instructions Jump to Ingredients ↑

  1. To make the dressing, mix together thedressing ingredients in a bowl and set aside.

  2. Peel the cucumber and cut it into thin 5cm strips.

  3. Soak the strips in cold salted water for20 minutes.

  4. Put the lotus stems into a bowl of water.

  5. Using a pair of chopsticks, stir the water constantly so that the loosefibres of the stems wrap around the sticks. Drain the stems and put themin a bowl.

  6. Drain the cucumber strips and add them tothe bowl, then add the shallots, shredded basil leaves and the prepareddressing. Leave the salad to marinate for 20 minutes before serving.

  7. Garnish with fresh coriander leaves.


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