Thai Food

This Steamed Pork Sausage had become well appreciated souvenir from this Province, Ubon Ratchatanee. This sausage is needed in many Vietnamese spring rolls, rice noodle soup and other dishes. In general, Thai people like to eat spicier than the Vietnamese people; therefore we use this pork sausage as the main ingredients of our spicy salad. You can, however, make the most of the uncooperative sausage by tossing it with fresh summer on-the-vine tomatoes at their peak, sweet Vidalia onions, some crunchy celery, and the Thai refreshing lime-fish sauce-chilli dressing.

Ingredients
1/2 stick pork roll
2 green lettuce leaves
1/4 head of onion
3 eryngo plants
1 green onion
1 tomato
1 Tbsp lime juice
1 1/2 Tbsp thin soy sauce (or fish sauce)
1 1/2 tsp sugar
1/2 tsp ground dried chillies
3 cups water

Preparation
1. Cut pork roll in quarter and slice into 1/4″ thick.

2. Pour 3 cups water in a pot, bring to boil on high heat, add sliced pork roll, scald about 2 minutes, drain and set aside.

3. Mix lime juice, thin soy sauce (or fish sauce) sugar, and ground dried chillies in a mixing bowl. Stir well and taste for your own flavour.

4. Peel onion, remove tomato stem, cut eryngo plant and green onion roots, wash dirt, and pat dry. Finely slice onion, coarsely chop eryngo plant and green onion, then cut tomato in quarter, remove seed, and cut into small pieces.

5. In a large mixing bowl, put sliced pork roll, all vegetables, and dressing in it, stir thoroughly.

6. Spoon the salad onto a bed of green lettuce leave arranged on a plate, and serve immediately.