| nuoc cham: |
|---|
3
1
3
2/3
5
2
2
-
|
ea
T
T
c
T
ea
clv
|
limes, juiced
rice vinegar
sugar
water
fish sauce
serrano chilies, sliced
garlic, minced
salt, as required
|
|
- in a small bowl combine the lime juice, rice vinegar,
sugar, and water
- stir to dissolve the sugar
- add the fish sauce, chilies, garlic, and salt; set aside.
|
| the salad: |
|---|
1/2
1 e
2 e
1 e
2 c
1 b
-
1 e
|
lb
h
|
thin rice vermicelli
jalapeno, sliced
carrots, matchsticked
cucumber, sliced
beansprouts
cilantro leaves
mint leaves, chopped
lime, in wedges
|
|
- in a large bowl, soak the rice noodles in warm water for
15 minutes; drain well. Divide the noodles among 4 large
shallow bowls.
- slice the pork balls (k0471) into thin rounds. Add some
to each bowl.
- top with jalapenos, carrots, cucumber, bean sprouts,
cilantro, and mint; pour a few tablespoons of nuoc cham over
each bowl.
- garnish with lime.
|