As befits Asian dishes, hot spices, sauces and rice vinegar are used in the salad. It is they who give the dish those most unusual notes of taste. I recommend adding fragrant cilantro or parsley, or better all at once!
Ingredients
- Funchosa - 250 g
- Pork (clipping) – 300 g
- Onion - half
- Garlic - 3 cloves
- Greenery (any) – a couple of twigs
- Vegetable oil (odorless) – 2 art.l.
- Sesame oil - 1 tbsp.l.
- Rice vinegar - 2 art.l.
- Fish sauce - 1 art.l.
- Ground ginger - 0,5 tsp.
- Paprika - 0,5 tsp.
- Sugar - 1 tsp.
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 4-5 minutes.
Flip into a colander and rinse under running water.
Wash the pork, dry it and cut it into small pieces.
Heat the vegetable oil in a frying pan and brown the pork well.
Add 150 ml of water, cover with a lid and simmer for 20-25 minutes over low heat.
Chop the greens, cooked pork and peeled onion.
Mix the funchosa, pork, onion and herbs.
Separately mix fish sauce, rice vinegar, sesame oil, ground ginger, paprika and sugar.
Pour the prepared mixture into the salad, add the garlic passed through the press and mix.
