Monday, June 6, 2011

Bean Thread Salad

I love bean thread salad, and learned to prepare it the way I learned in Thailand. The formula, roughly, is to prepare your bean thread, and mix with a dressing of palm sugar, fish sauce, hot pepper, and lime (sweet, salt, hot, sour). Then add some vegetables, and maybe a protein with a chewy or crunchy texture. In bangkok, that might be shredded pomelo and dried shrimp; here it's fresh cucumber and salmon cracklings. The serving bowl has shredded radish for color.

Served alongside an avocado/cucumber/scallion futo maki I whipped together, sort of a Japanese sub sandwich in my book.

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