Crisp lettuce salad

Ingredients

• 2 large turnips (approximately 700g)
• 2 medium carrots (approximately 150g)
• 150 g of large prawns, peeled and deveined (if the prawns are already frozen, this step is not necessary)
• Approximately 200 to 250g of pork, preferably with a low fat content (you can also use pig’s ears).
• 25 g of roasted, finely ground cashew nuts
• parsley (chives, flat-leaf parsley), finely chopped
• Vinegar, lemon, sugar, fish sauce, salt, chopped onion

Peel and cut the carrots and beetroot into thin slices, then cut them into thin strips.

The shrimp are thawed, then steamed and cut in half.

Prepare the pork chops by seasoning them with salt and sauce, then immerse them in cold water before slicing them thinly.

In a small bowl, combine 1.5 tablespoons of vinegar, 1 tablespoon of lemon juice (or vinegar), 2.5 tablespoons of sugar, and 1.5 teaspoons of salt.

Thoroughly mix, then pour into a bowl.

Add the cabbage and carrot strands, and let them soak for about 30 minutes to allow them to release their water.

Then, take a small portion at a time and press firmly to remove any excess water.

Add 3 tablespoons of sugar, 1 tablespoon of vinegar, 1 tablespoon of lemon juice, and 1 tablespoon of good-quality fish sauce to a bowl.

Mix thoroughly.

Add the pork to a salad bowl with lettuce and carrots.

Next, pour over the prepared sweet and sour fish sauce mixture (5) over the vegetables and mix well.

Then, add peanuts, chives, and fresh herbs, and mix again to evenly distribute the flavors.