Asian dishes surprise with their sharpness, unusual taste and simple cooking. Try this Vietnamese salad! Cut the vegetables into thin strips so that they are soaked with fragrant dressing faster. With funchosa, as usual, everything is simple.
Ingredients
- Funchosa - 300 g
- Bell pepper - 1 piece
- Hot red pepper - 1 pod
- Carrots (average) – 1 piece
- Garlic - 2 clove
- Onion - 1 piece
- Celery (stems) – 100 g
- Greenery (any) – a couple of twigs
- Peanuts - 100 g
- Lime - 1 piece
- Vegetable oil - 1 art.l.
- Fish sauce - 2 art.l.
- Sugar - 1 tbsp.l.
- Salt - to taste
- Water (boiling water) – 2,5 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Peel the red and Bulgarian peppers from the seeds, finely chop.
Grate the carrots on a special grater.
Chop the greens, celery and peeled onion.
Dry the peanuts in a frying pan for a couple of minutes and chop them slightly.
Mix the funchosa, carrots, herbs, celery, onion and both types of pepper.
Separately mix the fish sauce, vegetable oil, sugar, salt and garlic passed through the press.
Squeeze out the lime juice and mix. The crystals of sugar and salt should completely dissolve.
Add peanuts to the salad, the prepared dressing and mix. Infuse the salad in the refrigerator for 30 minutes.
