Ingredients (for 4):
1. Put the pig ears, ginger, shallot, garlic, Chinese yellow wine in a pot, add water to cover the pig ears, and cook for 30 minutes.
2. Take away the pig ears and put under running water to cool down. Return to the pot and add fish sauce, salt and a cup of water to boil for another 20 minutes.
3. Remove the pig ears and put in fridge.
4. Cut the turnip into thin strips.
5. Massage the turnip with some salt, then squeeze the water out.
6. Cut the green bell pepper, red chili and garlic into thin strips.
7. Soak the green bean vermicelli in water until softened, then cook with the chicken stock and a bit of salt until transparent. Cut the green bean vermicelli.
8. Cut the pig ears into thin strips.
9. Cut the spring onion into strips and then cook in hot oil until fragrant. Pour the spring onion and oil into a large bowl.
10. Mix with fish sauce, white vinegar, sugar, salt and sesame oil to form the salad sauce.
11. Add the pig ears and mix well.
12. Add the turnip, green bean vermicelli, green bell pepper, red chili, garlic and mix well.
13. Put the salad in fridge for at least 2 hours to let the flavors absorb into the ingredients.
- Pig ear - 2
- Turnip - 150 g
- Salt - 1/2 tsp
- Green bean vermicelli - 20 g
- Chicken stock - 1/2 cup
- Salt - dashes
- Green bell pepper - 1
- Red chili - 1
- Spring onion - 4 sprigs
- Oil - 2 tbsp
- Fish sauce - 2 tbsp
- White vinegar - 1 tbsp
- Sugar - 1 tbsp
- Salt - dashes
- Sesame oil - 2 tsp
- Ginger - 1 small piece
- Shallot - 1 (smashed)
- Garlic - 1 clove (smashed)
- Chinese yellow wine - 1 tbsp
Procedures:
3. Remove the pig ears and put in fridge.
13. Put the salad in fridge for at least 2 hours to let the flavors absorb into the ingredients.
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