| 1 |
Soak the jellyfish in hot water for at least 30
minutes. |
| 2 |
Bring water to a boil. Drop in the chicken legs and
pork and cook at a lively boil for 20 minutes. While the meat is
cooking, remove the outer leaves from the cabbage and discard.
Remove the hard seams from the remaining cabbage leaves, then shred
the cabbage very fine. Slice the onion paper thin. Marinate it in
distilled white vinegar for 10 minutes. |
| 3 |
Remove the chicken and pork from the water. Slice the
pork, then shred it into strips and add to the cabbage. Tear the
chicken apart into long strips and add to the cabbage. Add the mint
leaves to the cabbage. |
| 4 |
Remove the jellyfish from the hot water, wash, then
shred, not too fine, and add to the cabbage. Remove the onion from
the marinade, then add to the cabbage; add the coriander to the
cabbage. Add the nuoc cham to the cabbage mixture and transfer to a
serving platter. Spirnkle the peanuts on top and serve with the
shrimp chips. |
FOODOFVIETNAM.COM