cook_03
VEGETABLE

VAN TRAN & ANH VU / RECIPESPhoto: YUKI SUGIURA

SERVES
4

INGREDIENTS

½ red cabbage
1 tsp sugar
1 tbsp vinegar
100g (3½oz) beansprouts
1 bunch rau ram (Vietnamese coriander) or mint, chopped

RED CABBAGE AND BEANSPROUT SALAD

On a chopping-board, hold the red cabbage firmly and use a sharp knife to slice off thin slivers. Soak the slivers in hot water with 1 tsp salt for five minutes. Drain and leave to dry. Place the cabbage in a bowl and sprinkle with a further 1 tsp salt and the sugar. Squeeze the cabbage with your hand so that the sugar and salt is absorbed. Add the vinegar. Squeeze the cabbage again.Add the beansprouts and chopped rau ram or mint, and toss well before serving.f one of the thighs; if the juices run clear, the chicken is ready. If there are any pink juices, return the chicken to the oven for 10 to 15 minutes longer.

EXTRACT FROM ‘THE VIETNAMESE MARKET COOKBOOK’ (SQUARE PEG, £20), BY VAN TRAN AND ANH VU,

AVAILABLE TO PURCHASE HERE