300gr lotus stems
50gr sliced carrots
200gr sugpo prawns
200gr half fat and half lean pork
Persicaria, dried onion, sliced chilies, fried peanuts.
White vinegar, sugar and fish sauce.
Step 1: Cleave lotus stems in two and cut into pieces.
Step 3: Next day, you fish lotus stems out water, wait to dry. Boil pork, and then slice it.
Step 4: Steam shrimps, peel off the cover and cleave them in two.
Step 6: Or you have another way to make dipping sauce: Boil 100ml fish sauce with 200gr sugar. When sugar melts all, wait to get cold, the dipping sauce will thick like honey. Most Vietnamese Salad recipes usually use this dipping sauce to create an amazing dish.
If you love spicy, you can add some sliced chilies.