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INGREDIENTS FOR THE SALAD
- 100 g crushed unsalted peanuts
- 2 stalks of spring onion
- 30 g Thai basil
- 30 g coriander
- 200 g carrot
- 1 cucumber
- 200 g mung bean sprouts
- Half a teaspoon of fennel seeds
- 1 star anise
- 2 tablespoons soy sauce
- Vegetable oil
- Half a teaspoon of salt
- 200 g Vermicelli
INGREDIENTS FOR VEGAN FISH SAUCE
- 55 g palm sugar (can also be brown or coconut)
- 1 teaspoon chilli flakes
- 1 teaspoon chopped garlic
- 180 ml boiling water
- 2 tablespoons lime
- 1 and a half teaspoons salt
INSTRUCTIONS
- 1First, we will make the Vegan Fish Sauce. Place all ingredients except the lime into a bowl or jar and pour boiling water over them.
- 2Use a julienne peeler to slice the carrot into thin strips. Cut the cucumber into half-moons, and chop the coriander, spring onion, and Thai basil.
- 3In a hot pan, add 2 packets of forkys chunks, coriander, fennel, and star anise, and fry together until golden. Finally, add 6 tablespoons of fish sauce and fry briefly. Then turn off the stove and add soy sauce.
- 4Place the vermicelli in boiling (turned-off) water and let them soak for about 4 minutes, checking regularly to see if they are soft. Then drain and rinse with cold water. Divide the noodles into 'nests' to make serving easier.
- 5Place the fried chunks in a bowl, add all the vegetables, herbs, and nuts, pour over the remaining fish sauce and 6 tablespoons of soy sauce. Mix well.
- 6Serve with vermicelli.
Green Leaves
Erika and Honza from Green Leaves provide professional vegan catering. They create food for every occasion and for even the most demanding palates.