In Thai cuisine, such dishes are considered everyday. There are no recipes on this topic! They are all united by simplicity, speed and harmonious taste. I offer you an excellent version of the Asian salad. It is moderately spicy and fragrant.
Ingredients
- Funchosa - 200 g
- Canned fish - half a bank
- Tomatoes - 150 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Lettuce - 50 g
- Green onion - 3 of the stem
- Purple onion - 1 piece
- Garlic - 2 teeth
- Fish sauce - 1 tsp.
- Rice vinegar - 1 art.l.
- Vegetable oil - 2 art.l.
- Ground ginger - to taste
- Sugar - 1 tsp.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water and leave it under the lid for 5 minutes.
Flip the noodles into a colander and leave the liquid to drain.
Mash canned fish thoroughly with a fork.
Chop tomatoes, green onions, peeled bell peppers and purple onions.
Grate the carrots, tear the salad leaves with your hands.
In a separate container, mix rice vinegar, fish sauce, oil and garlic passed through a press.
Add sugar, salt and ground ginger. Stir and wait until the crystals dissolve.
Mix the funchosa, vegetables, canned fish and salad leaves.
Pour in the prepared dressing and mix.
