BBQ Beef on Mustard Sprout Salad

Mustard Sprout  salad with BBQ Pork /BB Beef /calamari

Ingredients - Serves 4

• Sweet and sour Kumquat dressing
• 4 tablespoons of kumquat juice (“nước tắc”)
• 4 tablespoons of sugar
• 4 tbsp Nuoc Mam (fish sauce)
• 2 teaspoons of minced garlic (“tỏi”)
• 4 teaspoons of minced red long chili (medium spicy)
• A pinch of salt

Salad

• 280 g Mustard Sprout
• 200 g onion cut in Julienne (“hành tây”)
• 120 g carrot cut in fancy Julienne
• 200 gr BBQ Pork /bbq chicken /BBQ beef /calamari
• 4 stems of Vietnamese basil cut in Jullienne (“húng quế”)
• 20 g of fried sliced garlic (“tỏi”)
• 40 g of fried shallots (“hành tím”)
• 40 g of roasted peanuts

Method

Dressing

• In a bowl add Kumquat juice, sugar and fish sauce. Whisk until the sugar is completely dissolved
• Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).

Salad

• Use Vietnamese Peeler slicing carrot  then Using Fancy Knife or Chopping Knife to cut into small pieces then combine all salad ingredients prepared as above, and mix well.
• Add the salad dressing and toss gently.
• Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.

BBQ Pork  /bbq chicken /BBQ Beef /calamari

Ingredients :

Lemongrass minced 1tbsp

Ginger Minced 1tbsp

Sugar 2tsp

Black Pepper 1tsp

Chilli or Chilli sauce 1tsp

Garlic Minced 1tsp

Clean Pork / beef fillet/ chicken fillet 200gr /calamari 100gr

Five Spicy Powder 1 pinch

Oil 1tbsp

Method : Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes

BBQ On The Char- Coal until the Colour Golden Brown