Lamb Vermicelli Salad

Khanh Ong

Ingredients:

  • 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

To Serve:

  • 1 tbsp crushed roasted peanuts
  • 1 tsp fried shallots
  • 1⁄4 cup of nuoc mam sauce
  • 1⁄2 tsp sesame seeds

Method:

  1. Combine all the ingredients besides lamb and sesame oil, and mix well.
  2. Place into a serving bowl.
  3. Reheat the lamb in a pan with sesame oil for 1-2 minutes.
  4. Place into the side of serving bowl.

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