Lamb Vermicelli SaladKhanh Ong
- 120g cooked vermicelli
- 50g bean sprouts
- 1⁄2 a lebanese cucumber julienned
- 1 small carrot julienned
- 1⁄4 cup of packed coriander leaves
- 1⁄4 cup of packed vietnamese mint leaves
- 1⁄4 cup of packed mint leaves
- 200g leftover lamb roast
- 1⁄2 tsp sesame oil
- 1 tbsp crushed roasted peanuts
- 1 tsp fried shallots
- 1⁄4 cup of nuoc mam sauce
- 1⁄2 tsp sesame seeds
- Combine all the ingredients besides lamb and sesame oil, and mix well.
- Place into a serving bowl.
- Reheat the lamb in a pan with sesame oil for 1-2 minutes.
- Place into the side of serving bowl.
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