Hi Joy friends
Here is a great quick midweek dinner for you all that is delicious and gluten free and our entire family enjoyed which is a miracle in itself. I found this little treasure in the February edition of Delicious magazine.
600g good quality pork sausages
2 tbs sunflower oil
1 tbs each of fish sauce, honey and soy sauce (yoou cna use Tamarai as a GF option)
1 large carrot, lebanese cucumber and red onion sliced thinly.
1 baby cos lettuce leaves separated
1/2 cup roasted peanuts
1 long red chilli sliced thinly
1/2 cup vietnemese dipping sauce (Nuoc cham) see recipe below but you can serve it without this sauce and it still tastes fabulous.
Squeeze the sausage meat from its casing and roll into small balls.
Heat oil in a frypan over medium heat and cook the meatballs until golden and cooked through.
Add the fish sauce, soy sauce and honey to the pan and stir to coat, scraping the bottom of the pan then set aside.
Divide carrot, cucumber and onion and plae on top of the lettue leaves, top with meatballs, peanuts, chilli and drizzle over the dipping sauce and serve.
3 small red chillies
140 ml first-grade fish sauce (nuoc mam nhi)
130 g sugar
2 tbsp water
1 lemon, juiced
Makes 1½ cups
Pound the garlic and chillies to a paste in a mortar. Combine the fish sauce, sugar, water and lemon juice in a bowl. Stir thoroughly until the sugar has dissolved. Stir in the garlic and chilli paste; the chilli should float on the surface.
Combine all ingredients and stir until sugar is dossolved.
Blessings the Joy Girls xx