Thai salad | Seasoning to cut Espelette pepper or Black garlic

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 2 people :

- 50 g of cashew nuts
- 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
    1. Cook the vermicelli as indicated on the package.
    2. Cut the cherry tomatoes in 2 and finely chop the red onion. 
    3. Shell the peas and cook them in salted boiling water.
    4. Mix soy, nuoc-mam, lime and brown sugar.  
    5. Chop the aromatic herbs and add them to the sauce.
    6. Cut the beef into cubes then fry in a little oil.
    7. 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. 
    8. Season your salad with the sauce and Espelette pepper or black garlic shavings.