Summary

Ingredients

• 4 stalks lemongrass
• 1 chilli pepper (s), red, medium hot
• 1 clove garlic
• 2 lime (s), untreated
• 25 ml rice vinegar, light
• 2 tablespoon sugar, brown
• 2 tablespoon fish sauce
• 2 mango (s), hard
• 1 medium carrot (s)
• 1 handful bean sprouts, cleaned, or out the jar as an alternative
• 1 medium onion (s), red
• 2 tablespoon mint, cut into fine strips
• 2 tablespoon coriander greens, cut into fine strips
• 1 tablespoon basil, Asian, alternatively normal

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Instructions

1. Remove the outer hard leaves and the dry top of the lemon gas. Cut the lemongrass into rings. Halve the chilli pepper and scrape out the stones and the partitions, wash and cut into fine cubes. Peel the garlic and cut into fine cubes. Rub the peel of the limes, then squeeze. Bring the rice vinegar with sugar, fish sauce and lemongrass to the boil in a saucepan and reduce by half. Pour the brew through a sieve. Then stir in the chilli, garlic, lime zest and lime juice. Cover and let the vinaigrette stand in the refrigerator. Peel the mango, cut the pulp from the stone first and then into sticks or slice. Peel the carrot and also cut or slice it into sticks. Wash the bean sprouts and cut off the dark roots, then put them in a colander and pour hot water over them. Peel the onion and cut into fine strips. Now mix the mango, carrots, sprouts and onion with the herbs in a bowl and let it steep in the refrigerator for 30 minutes. Before serving, pour the vinaigrette over the salad and mix well. This goes well with grilled beef skewers which are also drizzled with the vinaigrette. In this case, only 2/3 of the vinaigrette is added to the salad.