Cold Crispy Roast Lamb, Beansprout and Bean Salad Recipe

(Thit Cuu Quay Don De Nguoi An Voi Gia Va Dau)

Ingredients : Serves 4

100 g

100 g

100 g

100 g

6

3

1

1/2

2

6

3

Dressing

75 g

100 ml

45 ml

4 cloves

3 tablespoons

40 g

15 ml

Garnish

1

Crispy roast leg of lamb, thinly sliced

and cut into 1 x 2.5cm strips

Beansprouts, washed and dried

French beans, tossed in boiling water for 5 minutes

Broccoli florets, blanched

Lettuce leaves, preferably Chinese

Large tomatoes, cut into wedges

Large cucumber, peeled and sliced

Medium sweet pepper, cut in strips

Medium sized onions, finely sliced into rings

Spring onion curls

Hard boiled eggs, peeled and halved

Unsalted roasted peanuts

Lemon juice

Vinegar

Garlic

Fresh coriander, chopped

Sugar

Nuoc Mam sauce

Hard-boiled egg, sliced

Fresh coriander, chopped

Chili flowers

• Blend all the dressing ingredients in a blender using a littler water to give you the consistency you want.

• Adjust by increasing vinegar, sugar or Nuoc Mam sauce. Set aside.

• Arrange the salad ingredients on a large dish.

• Start off with a bed of lettuce and from there, you are on your own.