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MIXED FERMENTED PORK SKIN SALAD
MIXED FERMENTED PORK SKIN SALAD

An exquisite fusion of the distinctive flavor of 'Tré', the aromatic essence of various wild herbs, and the crispness of green mango and ambarella. The rich sauce base, perfected by the naturally tangy Knorr Lime Powder, ensures a well-rounded, smooth taste without harshness, creating an incredibly appetizing snack.

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Ingredients

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Prep the ingredients

  • Young đinh lăng leaves 300.0 g
  • Young starfruit leaves 50.0 g
  • Young mango leaves 50.0 g
  • Julienned galangal 30.0 g
  • Julienned non-spicy red chili 50.0 g
  • Carrot Shredded 30.0 g
  • White tapioca pearls 100.0 g
  • Sweet kumquat 100.0 g

Dressing

Toss & Plate

  • Lotus petals 15.0 dg
  • Tre (fermented pork rolls) 2.0 n/a
  • Nem (sour pork sausage) 100.0 g
  • Young đinh lăng leaves 300.0 g
  • Young starfruit leaves 50.0 g
  • Young mango leaves 50.0 g
  • Julienned galangal 30.0 g
  • Julienned non-spicy red chili 50.0 g
  • CarrotShredded 30.0 g
  • White tapioca pearls 100.0 g
  • Sweet kumquat (or lime) 100.0 g

An exquisite fusion of the distinctive flavor of 'Tré', the aromatic essence of various wild herbs, and the crispness of green mango and ambarella. The rich sauce base, perfected by the naturally tangy Knorr Lime Powder, ensures a well-rounded, smooth taste without harshness, creating an incredibly appetizing snack.

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Preparation

  1. Prep the ingredients

    • Rinse and drain all herbs: young đinh lăng leaves, young starfruit leaves, and green mango leaves.
    • Separate lotus petals and set aside for plating.
    • Julienne galangal, carrot, and red chili into thin strips
    • Dice the green mango and starfruit into small cubes
    • Slice the sweet kumquat into wedges.

  2. Dressing

    • Bring to a boil a mixture of sugar, refined salt, fish sauce, pureed pineapple, chili sauce, and Knorr lime powder.
    • Let it cool completely, then stir in finely chopped cilantro root, sawtooth coriander, and ground chili.
    • Adjust the flavor to achieve a balanced sweet–sour–salty–spicy profile.

  3. Toss & Plate

    • In a large mixing bowl, combine tré, nem, all prepped herbs and vegetables. Pour in the dressing and toss gently until evenly coated.
    • Plate the mixture over lotus petals for an elegant presentation. Serve immediately.