Photograph of the finished Early Spring Starter Platter

Vietnam · Khai vị đầu xuân

Early Spring Starter Platter

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Vietnamese pork sausage Vietnamese pork sausage 480 g
  • Photograph of Prawns Prawns 480 g
  • Photograph of Carrot Carrot 2
  • Photograph of White radish White radish 480 g
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Lettuce Lettuce 240 g
  • Photograph of Herbs Herbs 100 g
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Trim carrots and white radishes into thin flower shapes (2 mm thick), then toss with salt for 15 minutes and squeeze out the excess water.
  2. 2 Soak the flower bulbs in vinegar and sugar for 20 minutes to make a crispy, sour pickled relish.
  3. 3 Boil the shrimp for 2 minutes, then peel them, leaving the tails intact, and cut them in half lengthwise.
  4. 4 Cut the Vietnamese pork sausage into long strips and wrap them together with half a shrimp in a lettuce leaf.
  5. 5 Arrange the rolls in a circle around the plate, place the pickled cucumber in the center, and sprinkle with herbs and pepper; serve chilled.
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