Table Salad and Sauces from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vi

Name: Table Salad and Sauces from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vi
Ingredients: 6 Kaffir lime leaves, vein removed, sliced into very thin strips, ⅙ inch (.1 cm.) (0.2 cm.) thick as needed Vietnamese chili sauce (tương ớt); 3 cups Bean sprouts, trimmed, about ½ lb. (227 g.); 2 to 3 medium Limes, cut into Southeast Asian style wedges; 8 sprigs Perilla herb leaves or mint leaves; 8 sprigs Asian basil leaves

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Gently toss Perilla, basil and bean sprouts and pile on plate for center for the table. Divide kaffir lime leaves among small bowls, one for each person, add one lime wedge per bowl.

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Ingredients

6 Kaffir lime leaves, vein removed, sliced into very thin strips, ⅙ inch (.1 cm.) (0.2 cm.) thick as needed Vietnamese chili sauce (tương ớt)
3 cups Bean sprouts, trimmed, about ½ lb. (227 g.)
2 to 3 medium Limes, cut into Southeast Asian style wedges
8 sprigs Perilla herb leaves or mint leaves
8 sprigs Asian basil leaves

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Table Salad and Sauces from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vi

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