Ingredients (for 4):
- Vietnamese sausage - 1
- Lettuce - 1
- Cucumber - 2
- Carrot - 1
- Mint - 1 cup
- Coriander - 1/2 cup
- Onion - 1/4
- Spring onion - 2 sprigs
- Dongguan rice sticks - 2 pieces
- Oil - 1 tbsp
- Salt - 1/4 tsp full
- Rice paper - 1 pack
- Fish sauce - 6 tbsp
- Boiled water - 6 tbsp
- Sugar - 6 tbsp
- Lime juice - 2 tbsp
- White vinegar - 4 tbsp
- Garlic - 2 tbsp
- Red chili - 2 tbsp
Procedures:
1. Steam the Vietnamese sausage until cooked, and then cut into strips.
2. Wash the lettuce and soak in slightly salted water, then drip dry and cut into strips.
3. Cut the cucumber into strips.
4. Cut the carrot into strips.
5. Pick the mint and coriander leaves. Wash and drip dry.
6. Cut the spring onion into small pieces.
7. Cut the onion into strips.
8. Put the Dongguan rice sticks into the wok with cold water. Heat with cover until the water boils and then turn off the heat. Use chopsticks to loosen the noodle, then let it soak for 5 minutes with the lid on. Drain the water and cool it down with boiled water.
9. Heat the wok with oil, then stir-fry the onion strips until becoming transparent. Remove.
10. Stir-fry the spring onion, then remove and mix with onion and Dongguan rice sticks. Season with salt and put in the fridge to cool down.
11. Mix the fish sauce, boiled water, sugar, lime juice, vinegar, garlic and red chili together.
12. Pour hot water into a tray. Then soak quickly the rice paper, then take it out.
13. Put the ingredients in and wrap together. Serve with the sauce.
沒有留言:
張貼留言