Thai salad | Seasoning to cut Espelette pepper or Black garlic
For 2 people :
- 50 g of cashew nuts
- 500 g of beef
- 300 g of rice vermicelli
- 15 cherry tomatoes
- 500 g of beef
- 300 g of rice vermicelli
- 15 cherry tomatoes
- Peas
- 1 red onion
- Coriander
- Mint
- 5 cl soya
- 5 cl of motherland
- 1/2 citron vert
- 1 teaspoon brown sugar
- Cook the vermicelli as indicated on the package.
- Cut the cherry tomatoes in 2 and finely chop the red onion.
- Shell the peas and cook them in salted boiling water.
- Mix soy, nuoc-mam, lime and brown sugar.
- Chop the aromatic herbs and add them to the sauce.
- Cut the beef into cubes then fry in a little oil.
- Then assemble your salad: place a nest of vermicelli at the bottom of the plate, arrange the vegetables, the meat, sprinkle with a few crushed cashews and chopped herbs.
- Season your salad with the sauce and Espelette pepper or black garlic shavings.
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