Ingredients
Phak Kut Salad
Vegetable fern 70 g.
Ground pork 60 g.
Squid 40 g.
Shrimp 35 g.
Dipping Sauce
Red chilli 5 g.
Onion 20 g.
Lemon 15 g.
Fish sauce 15 ml.
Sugar 5 g.
Preparation
- Boil the vegetable ferns until soft.
- Add the ground pork, squid & shrimp to water & heat it.
- Proceed to add the boiled vegetable ferns to the same pot.
- Blend the chopped red chilli, onions & all the other ingredients to make the dipping sauce.
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