Choko tendril salad with chilli, soy and peanuts

Choko tendril salad with chilli, soy and peanuts

Su su xào

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

In Australia, choko tendrils are considered a weed by many, and often end up on the compost heap. We didn't realise just how tasty they were until we came to Vietnam.

Ingredients

Quantity Ingredient
choko tendrils
80ml soy sauce
lime juice
1 long red chilli, cut into rings
2 tablespoons roasted peanuts, chopped

Method

  1. Discard any large or bruised leaves from the tendrils. Cut the tendrils into 5 cm lengths so they are easy to pick up wtth chopsticks.
  2. Bring a large saucepan of water to the boil. Blanch half the tendrils for 30-40 seconds. Remove with tongs or chopsticks and place in a bowl of iced water to stop the cooking process. Repeat with the remaining tendrils, then drain well.
  3. In a small bowl, combine the soy sauce, lime juice, chilli and a pinch of sugar. Whisk until the sugar has completely dissolved.
  4. Place the tendrils in a bowl, pour the soy sauce mixture over and toss well.
  5. Transfer to a platter and serve sprinkled with the peanuts.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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