Warm Wok Salad with Vietnamese twist

I had some cabbage I wanted to use. So I have been wondering today what to make. And I decided to make several dishes actually. The first one was a warm wok salad with Vietnamese touch. I exchanged noodles for cabbage.

200 g chopped thin hamslices (Chicken or some other goes great as well). 1 package thinly sliced bacon, chopped.

Marinade for the ham:
3 garlic cloves chopped
2 lemongrass (only the white part)
1 tablespoon fish sauce
1 teaspoon brown sugar

250 g thinly sliced cabbage (like noodles)
1/2 cucumber in shredded
2 yellow onions, sliced
1/2 red onion, sliced
50 g almonds, chopped and roasted
150 g fresh bean sprouts
150 g grated carrots

Nuoc cham sauce:
1 red chili (core and shred)
1 cloves of garlic (pressed)
5 tablespoons powdered sugar
1/2 dl boiling water
1/2 dl fish sauce
1 dl freshly squeezed lime juice (approx. 3 lime)


Mix all the ingredients for the sauce and let it stand for 30 minutes.

Mix the marinade and mix with the ham. Leave it for 30 minutes!

Heat some oil in a frying pan alt. wok and fry the bacon crisp.

Wok the cabbage by itself.

Wok the onions by itself.

Plate the ingredients in a bowl.

Place woked cabbage, fresh bean sprouts, fresh shredded carrots, fresh shredded cucumber, woked onions in a bowl. Top with marinated ham, crisp bacon and fresh beansprouts.

Then drizzle over the sauce, and serve more of the sauce next to it!

The recipe will also be found on my website with so many more recipes to enjoy. (See link in bio)

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