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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 klein | cloves garlic crushed |
| 1 klein | Fresh red chile pepper, seeded and minced |
| 2 Esslöffel | sugar |
| 2 Esslöffel | Fresh lime or lemon juice |
| 1/4 Tasse | rice vinegar |
| 1/4 Tasse | Nuoc mam (Vietnamese fish sauce) |
| 1 klein | Carrot shredded |
| 1 klein | Daikon or turnip, peeled and shredded |
| 1 Teelöffel | sugar |
| 1 gross | Head of Boston lettuce, separated into individual leaves |
| 1 Bund | Scallions, cut 2" lengths |
| 1 Tasse | Coriander leaves |
| 1 Tasse | Mint leaves |
| 1 Tasse | Fresh Asian or regular basil leaves |
| 1 | Cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise |
| 4 x ca. 30 g | bean sprouts fresh |
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Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir.
On a large platter, decoratively arrange the vegetable ingredients in separate groups.
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