Recipe for Thai Salad & Espelette Pepper or Black Garlic
For 2 people:
- 50 gr of cashew nuts
- 500 g of beef
- 300 g of rice vermicelli
- 15 cherry tomatoes
- Peas
- 1 red onion
- Coriander
- Mint
- 5 cl of soy sauce
- 5 cl of nuoc-mam
- 1/2 lime
- 1 teaspoon of brown sugar
- 1 stick of Espelette Pepper seasoning
- 1 stick of Black Garlic spice
- Cook the vermicelli as indicated on the package.
- Cut the cherry tomatoes in half and thinly slice the red onion.
- Shell the peas and cook them in boiling salted water.
- Mix the soy sauce, nuoc-mam, lime, and brown sugar.
- Chop the aromatic herbs and incorporate them into the sauce.
- Cut the beef into cubes then brown it 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 some crushed cashew nuts and chopped herbs.
- Season your salad with the sauce and Espelette pepper flakes or black garlic.
