Grill Lemongrass Pork Paste ( Khmer Kop Prohok)

Grill Lemongrass Pork Paste ( Khmer Kop Prohok)

The Farmer in Cambodia love this food and everyone in Cambodia know what it is. You have to adjust the recipe to your taste with lemongrass kreoung (paste) and sour flavor.

1 cup of ground pork (you can do small fish also, but I like pork better no bone)
4 T mix lemongrass paste (with Lemongrass, galangal, krachai, garlic, turmeric, and kaffir lime leave)
11/2 cup any kind of mushroom you like (minced)
2 T of Tamarind powder or Krasong or young Tamarind leaves of your choice (only use one or else it will be too sour) adjust to your taste
2 T of good Khmer Prohok paste
1 T of chicken powder base (Like Knorr)
Chopped chilies to your taste
MSG optional but it helps with this kind of food
1/2 cup of Minced holy basil (Mreas Prove) you can add more if you like

In a dip mortar pestle pound the lemongrasses with everything to paste then add the ground pork to it make sure you have a spoon to stir it around

Now add korr chicken, MSG, tamarind powder or krasong of your choice stir everything with a spoon

Add chilies, and last add the Prahok holy basil and mix it very well.

Tear out a big piece of foil or banana leaves of you have it, spoon the Kop Prohok mixture put it in a center and fold it to close both side whatever work for you.

You can steam kop prohok in a bowl like Amok, but it is better to grill it on a gas grill or bake in the oven at 350 degree for 35 minutes or until the pork meat is done (depend on how big you wrap it).

Serve Kop Prohok with rice and green vegetables the best one is green tamarind and green mango

Enjoy!

Beef Broth with Herbs

Beef Broth with Herbs

This recipe is not often use in many part of Cambodia, but in my family we love it. When my kids get sick I often make it for them it is fast and easy. You can adjust the liquid to the amount of beef you have, the broth is the most importance in this soup.

1 cup of good beef thinly sliced (make sure the beef is very thin like you slice it for Pho)
1 cup of low sodium beef broth
1 cup of water
1 small package of wonton soup mix (it come with 5 packages at the Asian store)
1 garlic clove minced
1 Kaffir lime leaves (torn)
Fish sauce to taste if needed more salt
Black pepper to taste

For garnish

2 T of minced cilantro
2 T of chopped green onion
2 T of saw tooth coriander
2 T of Chinese celery leave (optional)
Lime wedge

In a pot bring water and beef broth to a boil, add garlic, torn kaffir lime leaves
Add wonton soup mix and taste the broth for saltiness if needed add fish sauce to it
While the water is still boiling add beef stir and turn the heat off add black pepper to your taste

To serve spoon the soup into a bowl then garnish with cilantro, green onion, lime juice, and saw tooth.

Serve hot with rice
Enjoy!

Bake Chicken Cream Cheese Broccoli

Bake Chicken Cream Cheese Broccoli

6 chicken breasts sliced open in half
3 cups cooked broccoli chopped to small pieces
1 cube of cream cheese
3 T of milk
6 string cheese for each chicken breast
1 cup of Italian dressing to marinate the chicken
Bread crumb or crush corn flake to coat the chicken

Sliced the chicken breast open then marinate them with Italian dressing for 1 hour
In a skillet melted cream cheese with 3 T of milk then add the cooked broccoli to it, mix it well and turn the heat off set aside.

Spray baking dish, take each chicken breast ( keep the marinate if any left ) and stuff it with 1 String Cheese then top with cream cheese broccoli mixture secure it with toothpicks. Roll it with the left over marinate and then bread crumbs or corn flake. If you like you can lay any slice cheese on the top to bake.

Preheat oven to 400 degree, cover the chicken bake for 25 to 30 minutes, 5 minutes before it is done uncover so the cheese can be melted and the chicken is golden brown.

No Rise Dinner Rolls

No Rise Dinner Rolls

I found this recipe from Taste of Home and it is very easy to make only 10 minutes rise before baking.

2 T of active dry yeast
1 cup plus 2 T of warm water (110 to 115)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 t salt
3 to 3 ½ cup of flour

In a big bowl dissolve yeast in warm water. Add oil and sugar stir let stand for 5 minutes
Then add egg, salt, and 3 cup of flour to form soft dough.

Turn onto a floured surface; knead until smooth and elastic for 5 minutes
Divide dough into 12 pieces, shape each into a ball, and place 3 inches apart on greased baking sheets.
Cover and let rest for 10 minutes.

Bake at 425 degree oven for 12 minutes or until golden brown.

When done take out the oven and brush the top with honey butter.
Serve warm or hot as dinner rolls.

You can make this as hamburger bun by divide the dough into 6 to 8 equal pieces depend on how big you want the bun to be.

Enjoy!

Buttermilk Donuts

Buttermilk Donuts

If you have buttermilk biscuits in hand you can make delicious homemade donuts for your kids.
This recipe is easy anyone can do it. My daughter likes to help me make these donuts.

One big can of Pillsbury buttermilk biscuits (16.3oz) you can make as many you like, one can will give you 8 donuts.
11/2 cup vegetable oil for deep fry the donuts
Store bought Rainbow mix sprinkle for decoration

Donut Glaze

1 cup of Powder Sugar
2 1/2 T of milk
1/2 t of vanilla extract
Mix the ingredients until smooth, set aside

To make the Donuts
Take out the biscuit dough punch a hole in the dough (don’t through away the inside dough roll it to small ball and deep fry it also)

In a fry pan heat oil on medium until hot (note if the oil is too hot the dough will burn so fast and not cook on the inside) when oil is ready turn the heat down a bit then drop one dough at a time fry until golden brown then turn to the other side, this process only take just couple minutes or so.

Take the donut out and drain while it is still hot dip one side of the donut into the sugar glaze and decorate with any sprinkle.

For the little round donut hole you can fry it quickly and dip in sugar glaze or powder sugar.

Serve warm or cold as snack.

Enjoy!

Tapioca Honey Milk

Tapioca Honey Milk

To make this tapioca honey milk you need condensed milk and honey. You can make as much as you can and adjust the taste. I did not measure this drink.

Tapioca pearl (cook according to package direction) drain and set aside

For the simple sugar syrup (heat mix and set aside)
1/2 cup of brown sugar
1/3 cup of water (do adjust the sweetness to your taste)
Let it cool down then add the cooked Tapioca to it keep in the refrigerator until ready to use

To make the Tapioca Honey Milk
Take the amount of Tapioca sugar syrup you want to drink put in the glass
Then add 2 T of condensed milk and 1 T of honey (make sure you mix with boiling water a bit to dissolve the milk and honey) You can add more hot water to make it less sweet or add more milk to make it sweeter it is up to you. Mix well and add ice to it. It is easy if you have cocktail shaker jar to do this recipe.

Dinner Rolls

Dinner Rolls

This pineapple dinner rolls are soft and easy to make. You need to let it rise as long as you can for the second time.


6 to 7 cups of wheat and white bread flour (I use 3 cups of white and 3 cups of wheat)
Note: you can also use all white flour, I like half and half.
3 eggs
1 ½ cup of pineapple juice
3/4 cup of sugar
2 t salt
1/2 t ground ginger
1 t vanilla extract
2 envelopes of yeasts
1 stick of butter melted

In a kitchen aid or mixing bowl put butter, eggs, pineapple juice, sugar, salt, ginger, vanilla and mix it on low speed until well combine

Now add 3 cups of wheat and one envelope of yeast and mix until the dough is combining
Next add 3 cups of white flour and the last envelope of yeast and mix it until the dough become smooth
If the dough is still too soft you can add a bit more of flour to it or you can knead it with a bit more flour
Take it out flour your work surface and knead the dough for 5 minutes until it is very smooth
Spray a big bowl and put the dough in cover let it raise for 1 ½ hours.

Take the dough out after it raised, punch down and knead and roll it to make round dough, divide the dough to 24 equal pieces shape to small balls. Spray baking dish and let the dough rise for the second time as long as you can. I did it until it is double size for 3 hours or longer.

When ready to bake turn the even on to 350 degree and bake for 25 to 30 minutes depend on your oven. My oven only takes 25 minutes. Take them out the oven and brush it with melted honey and butter.

Serve hot or warm.

Enjoy!

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/4 cup of butter melted
1 cup pack brown sugar
1 can of pineapple ring, drained juice reserved to make one cup
1 ½ cup of maraschino Cherries without stems
1 box of Yellow Cake mix (replaces water with Pineapple juice)

Mix the cake according to package by replaces water with 1 cup of pineapple juice (if you don’t have enough juice add water to make 1 cup) set aside

Melt the butter in 9x13 baking dish in the oven at 350 degree, take out when the butter is melted
Sprinkle brown sugar evenly in melted butter
Lay the pineapple ring on top of the brown sugar
Put the cherries in the middle and between pineapple
Next lay the cake mix evenly on the top

Bake in 350 degree oven for 45 minutes; insert the toothpick inside the cake if it comes out clean it is done
Take the cake out, immediately run the knife around side of pan to loosen cake.

Place a serving plate upside down onto pan, turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake. Remove pan. Cool for 30 minutes.

Serve warm or cold with tea or coffee or hot chocolate.

Enjoy!

Coconut Sponge Cake

Coconut Sponge Cake

Sponge cake is very popular in Vietnam and Cambodia, In Cambodia we call it Nom Patunko serve with fresh coconut flake and roasted sesame seeds.

For the batter

2 cups rice flour
1/4 cup tapioca flour
1 1/4 cup water
1 t yeast
1/2 t salt
1 ½ t baking powder

Mix everything together in a large bowl with let on let the batter rise for 2 hours

For the Coconut Cream

3/4 cup of coconut cream
1 ½ cup of sugar
1/4 cup of water
1 t vanilla extract

In a small sauce pan heat all the ingredients on low heat until the sugar melted
Turn the heat down set aside.

After 2 hours mix the coconut cream with the batter, mix it well and cover let it rise for the second time for 1 hour.

After 1 hour divide the batter equally and add 2 drops of food coloring to each batter. The best color is pink, yellow and green.



Using a large steamer boil the water and arrange 4 to 5 small bowls in the steamer (make sure you oil or spray the each small bowl so the batter won’t stick) Do not add the batter to the bowl yet let it boil for few minutes in the steamer so the cake rise better when the bowl is hot.



Steam the cake for 15 minutes depend on how big the bowl is, repeat the remainder

When the cake is done let it cool a bit then remove it from the bowl set it on the serving tray

In Cambodia we server this cake with fresh shredded coconut flake with toasted sesame seeds

Serve with coffee or Tea, but my kids like it with hot chocolate

Enjoy!

Ginger Fried Rice

Ginger Fried Rice

Ginger fried rice is really good if you use it with chicken or roasted duck, but  I make it with ham or even hot dog. Use fresh ginger or else it will not taste good.

4 cup of cold rice 1 day old
1 cup cooked chicken or ham dice
2 eggs scramble fry cut to thin slice
1/2 cup chopped green onions
1/4 cup minced shallots
3 clove minced garlic
3 T  julienne fresh ginger (more or less up to you)
Cilantro for garnish (optional)
3 T of vegetable oil for stir fry

For the stir fry sauce
1 T sugar (more or less up to you)
3 T of seasoning soy sauce
1 T of dark soy sauce if you want the rice dark color
1 t sesame oil
Black pepper to taste
Mix all the ingredients together except black pepper you can put it last

In a wok turn on the heat to medium high
Add vegetable oil until hot
Add shallots and minced garlic stir fry until brown, but not burn
Add chicken, ham or shrimp stir fry until everything is hot
Add rice and break it so it won’t have lump; stir fry until rice is hot
Now add sauce mix well stir fry until all combine
Turn the heat off, add cooked egg, and green onion
Serve hot with dash of black or white pepper

Enjoy!

Vietnamese BBQ Pork

Vietnamese BBQ Pork

1 lb of pork shoulder sliced into 2 to 3 inch strip
2 T minced garlic
3 T minced shallots
3 T minced lemongrass
1 T brown sugar
1 T honey
1 T fish sauce
2 T soy sauce
1 t black pepper
2 green onions thinly slice
3 T chopped cilantro

For Sweet Fish Sauce or Nuoc Charm (this recipe make a lot)

1/2 cup fish sauce (use 3 crabs brand)
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup boiling water to dissolve the sugar
2 Thai chilies minced (this optional)
2 cloves of garlic minced
1/4 cup shredded carrot

Dissolve the sugar with boiling water let it cool down a bit then add the rest of the ingredients, do adjust the flavor to your taste.

Marinate pork meat with all the ingredients for 3 hours or overnight. Using wooden skewer to thread the pork or just gill them on a rack. Grill the meat on medium heat until done.

Often we serve this BBQ Pork with rice noodle, pickle carrot daikon, cucumber, lettuce and herbs
Along with Vietnamese sweet fish sauce, Garnish with roasted peanut, or you can serve it with rice.

Enjoy!

Bean Thread noodle Soup (Sgno Mee Sur)

Bean Thread noodle Soup (Sgno Mee Sur)

This soup is good for cold and flu and when it is cold outside it will help you feel better. You can add any kind of seafood for this recipe and any green vegetables you like to this soup.

1/2 cup dried mushroom soak wash cut to bite size
1/2 cup dried lily flowers soak wash cut in half
2 bunch bean thread noodle soak wash cut to small pieces
1 cup chopped Napa Cabbage or Bok Choy or any Chinese green
1/2 onion thinly slice
4 oz of ground pork mix with 1 t of soy sauce and dash of pepper, roll into tiny meat ball set aside
10 shrimps wash clean and set aside
2 T dried shrimps soak wash set aside
3 dried squids soak wash and cut into strips
3 garlic cloves minced or pound in mortar pestle to paste
1small block of fresh tofu cube to bite size
1 pkg of wonton soup mix from Asian store
2 green onions chopped for garnish
1/4 cup of fresh dill for garnish (optional)
4to 5 (14oz) can of chicken broth or homemade broth if the broth is not enough you can add a bit more water
to the soup

In a good size pot add all the chicken broth turn the heat on to medium high until the broth is boiling
Add mini pork meat balls, squids, dried shrimps let it cook for few minutes until the meat ball float to the top

Now add dried mushrooms, dried lily, onion, garlic paste and wonton soup mix, cook until the mushroom and lily is tender

Add bean thread noodle to the soup mix, add tofu, fresh shrimps, and Napa Cabbage or any Chinese green let it boil, stir the soup until everything cook through if the soup is too thick add a bit of water to it
Turn the heat off let it sit with lid open for 4 minutes before garnish with green onion and fresh dill.

Serve this soup with rice or just enjoy it as noodle soup
Note if you add more bean thread, it will become like noodle soup and it is good when you have a cold instead of making Pho that take too long you can make bean thread noodle soup for a cold night.
In Cambodian if you put potato or taro roots or bamboo shoots to this soup it is call somlor kdout or hot pot soup.

Enjoy!

Chicken Rice Congee (Khmer Borbor Sach Mouan)

Chicken Rice Congee (Khmer Borbor Sach Mouan)

This is Khmer comfort soup when you have a cold.

1  small chicken cook in 16 cups of water until the chicken is done, you can add more water if needed (you need this broth to cook the Congee) when the chicken is done shredded the meat and set aside. You can through the bone away, but sometime I  put it back in the broth for flavor.
If you follow these recipes you can do the same with fish, pork blood, and pork belly. For pork blood you have to cook it ahead of time, cut to cube bite size and put it last when the rice soup is almost done.

Use 8 cups of broth
Cooked shredded chicken or shrimps
1 cup of long grain rice (use American measuring cup) wash and rinse
1/4 cups of dried shrimp (soak rinse set aside)
1/4 cup of  preserved cabbage (wash rinse set aside)
4 garlic gloves pound in mortar pestle to paste with 1 t of salt
A handful of big flat dried rice noodle (this is optional, but I like it)
Soak wash and rinse set aside.
2 T of fried garlic or shallot for garnish
2 green onions cut to 1 inch long for garnish
2 T of fish sauce (if you don’t like fish sauce put salt)
1 T of sugar



For the bowl:
Soy bean paste
Chili sauce
Black pepper
Sugar
Lime wedge
Green onion
Bean Sprouts
Saw tooth (Jee Bonlar)

In a big pot on high heat bring the chicken broth to a boil
When the broth is boiling add rice let the rice cook until it is soft and not raw in the middle
Then add chicken, dried shrimp, preserve cabbage, garlic paste cooked for 5 minutes to let the flavor come and the rice is soft (is like borbor)
Then add the flat noodle to it cook until it is soft
Now add sugar, salt or fish sauce to it, taste and adjust the flavor
Turn the heat off
Garnish the soup rice with fried garlic or shallot and green onions
If you soup rice is too thin don’t worry, when it is cold it will be thicker, but if it is too thick do add more broth to it. You can use chicken broth from the can if you like.
When ready to serve you can ladle the soup rice into a serving bowl and add the bean sprouts, lime wedge, green onion and so on according to your taste.

Egg Rolls

 Egg Rolls

Vietnamese and Cambodian often make egg rolls with Taro roots, while the Chinese make it with cabbage.
Serve these egg rolls with Thai sweet and chili sauce.


1 pg Thai spring rolls wrappers (25 to 30 wrappers)
1/2 lb ground pork
1/2 lb minced prawn or shrimp
2 cups shredded taro roots
1 cup shredded carrot
1 bunch of bean thread noodle soak wash cut to small pieces
1 cup of dried mushroom or cloud ears soak wash cut to small pieces
2 T soy sauce
1 T fish sauce
1 T sugar (more or less up to you)
1 T sesame oil (optional)
1/4 t black pepper
3 cloves minced garlic
1/2 onion chopped

6 cups vegetable oil for deep fry
Thai sweet and Chili sauce to serve with the egg rolls

Mix all the ingredients in a large bowl until all combine and sticky.

Take one tablespoon of mixture and lay on the cornner of the wrapper
Roll the egg roll according to package direction, if you need to freeze the egg rolls line them up on cookie sheet and freeze it for few hours until hard then put them in Ziploc store egg rolls up to a month or longer in the freezer.


In a deep wok or fry pan put 6 cups of oil turn the heat to medium until hot; add few egg rolls at the time deep fry until golden brown then take it out drain on paper towel.

Egg rolls can be served with rice noodle salad, or as appetizer with sweet and chili sauce or peanut sauce.

Enjoy!

Stir fry Eggplants with Ground Pork

Stir fry Eggplants with Ground Pork

1 big purple eggplant bakes at 350 degree for 30 minutes or until soft cut to big chunk
You can cook it raw but it will take a long time because eggplant has moisture in it.
8 oz of ground pork
1 T of soy sauce
1 T of Yoshida sauce
1 T of fish sauce
1 t of sugar (more or less up to you)
Black pepper to taste
2 gloves of garlic minced
2 green onion chop
1/4 cup of cilantro
2 T of olive oil or canola oil

In a fry pan heat 2 T of oil on high heat until hot
Add garlic stir fry until brown
Add ground pork cook until no longer pink
Add chopped eggplants and soy sauce, fish sauce, Yoshida sauce, and sugar, black pepper, mix it well
Stir fry for 2 minutes until the meat is cooked, turn the heat off
Add green onion and cilantro for garnish.

Serve hot with cook rice.

Easy Dinner Rolls or Hamburger Bun

Easy Dinner Rolls or Hamburger Bun

I found this recipe on line from someone and it is very easy to make, I made lot of dinner rolls and this one is easy to do.

2 cups of warm water
1/4 cup of melted butter
2 large eggs
6 ½ cups of flour
1/2 cup of sugar
2 T of yeast

In a large bowl combine everything together and add the water last. (Don’t need to dissolve the yeast but make sure your water is very warm).

Mix everything by hand or mixer until it is form into dough then kneads it for few minutes until it is smooth

Place dough in a greased bowl, turning once, let it rise for 1 hour.

In a 9x12 baking pan greased, divide dough into 20 equal pieces, shaping into balls, and place in baking pan
Cover for 30 minutes.

Bake at 375 degree oven for 30 minutes until golden brown depend on your oven temperature.
Brush with melted butter and cool on a rack.

To make Hamburger bun divide the dough to 16 balls and it will make a great bun for any burger.

Stir fry Beef or Pork with Green Bean

Stir fry Beef or Pork with Green Bean

 In the picture I double the recipe and add a bit more of meat to it

13 oz of sliced beef or pork
1 to 2 T soy sauce (add 1 T first incase it is salty)
1 T of oyster sauce
1/2 t grated fresh ginger
1 t of sugar
1 ½ t of corn starch
1/2 cup beef broth
6 oz green been cut to bite size
1 T of rice wine or any cooking wine
1/4 t of sesame oil
1 t of soy sauce

Marinate the meat with ginger,sugar, 1 t of soy sauce, oyster sauce,  rice wine for 20 minutes
Heat oil in wok until hot add marinate beef and green been cook for 2 to 3 minutes or until the meat change color and green been is tender.
Dissolve cornstarch with 2 T of beef broth then add it with 2 T of soy sauce to the rest of broth
Pour in to work stir fry for 1 minute until it is a bit thicken.
Add Sesame oil mix well then turn the heat off.

Serve stir fry green been with rice.

Asian Style Salmon Cake

Asian Style Salmon Cake

1 lb 5oz of Salmon paste (mix the fish in food processor then take out before you mix it with the rest of the ingredients)
2 eggs
2 T red curry paste
3 T fish sauce
1 T sugar (more or less up to you)
1 t baking power
5 kaffir lime lives thinly slice
2 long bean cut to tiny pieces (this also call snake bean or yard bean)
2 green onions cut to small pieces
1 t baking power

The Salmon is not taste the same as white fish, the meat is softer than any fresh water fish.

Mix all the ingredients together in a bowl. Then form it to a small round ball flat it in the palm of your hand
 Fry it in just 1/4 cup of vegetable oil until golden brown.

Serve with mango or Thai cucumber salad and rice

Enjoy!

Asian Style Salmon dip

Asian Style Salmon dip

I love fish and I can eat fish anytime. In Southeast Asia the Mekong River is full of  fresh water fish and the meat is sweet. I love fresh water fish, but here in Seattle no  fresh water  around to fish,  Seafood is all I have through out the year, so I have to be creative to cook Salmon. You can cook as much as you like for this recipe all you have to do is bake the fish and get all the fresh herbs and fresh lettuce to wrap with the fish.

To bake Salmon don’t bake it with salt or pepper like what we do in Asia, but  bake it with butter and brown sugar this will help the flavor of Salmon.  I often bake it in a foil so all the juice stay.

You need
1/2 of clean fresh Salmon wrap in foil with few sliced of butter and 2 to 3 T of brown sugar (wrap and bake for 25 to 30 minutes at 350 degree or grill outside will work well) don’t over bake the fish, keep the fish warm until serve.

For the vegetables platter you need
Any kind of lettuce you like or water crests
Lot of herbs like mints, Vietnamese mints, Thai basil, cilantro ect…
Fresh cucumber sliced
Fresh bean sprouts and so on…whatever you like to wrap with the fish.

For the dressing there is 2 kind of dressing for this fish salad, you can use tamarind dressing or lime dressing like what the Vietnamese did for the chicken salad.

For the Tamarind Dressing (do adjust the flavor to your taste)

1/2 cup of sugar (more or less up to you)
1/2 cup of fish sauce use 3 crabs fish sauce is best
1/2 cup of boiling water (let it cool before you mix it)
3 cloves of minced garlic
2 shallots thinly sliced
1/4 cup of tamarind concentrate (do adjust to your test of sourness)
3 Thai chilies minced
Mix everything together in  a bowl, taste and adjust the flavor. Set aside

1 T Fried shallots add to the dressing before serving
1 T Roasted peanut add to the dressing before serving

For lime dressing
1/2 cup of sugar
1/2 cup of boiling water
1/2 cup of fish sauce
2 limes juice adjust the sourness to your liking.
3 Thai Chilies more or less up to you.
3 cloves of minced garlic

Mix everything together in a bowl,  adjust the flavor (most dressing will taste better after few hours)

When ready to serve arrange all the lettuce, herbs, and cucumber on a serving platter.
Wrap cooked Salmon with lettuce, herbs, and cucumber dip in the dressing and enjoy! Southeast Asian serve this recipe with cooked rice.
Make sure you add fried shallots and Roasted Peanut to the dressing

Enjoy!

Fish Salad

Fish Salad

This is easy recipe to make any fish salad Asian style. You need a nice fresh white fish. I use Tilapia you can use any fish you like.

One fresh Tilapia no bone (cook in boiling water or grill to medium rare) break the fish to small bite size
1/2 cup of fresh mint
1/2 cup of saw tooth coriander (thinly sliced)
1/2 cup of cilantro chopped
1 green onion chopped
2 shallots thinly sliced
1/2 red onion thinly sliced
1 cup of bean sprouts

For the dressing, I didn’t measuring this part I put everything together and taste
Lime juice
Fish sauce
Sugar
2 cloves of garlic minced
3 Thai chilies minced

Mix everything together and adjust the flavor to your taste.

For the salad
In a salad bowl mix shallots, red onion and bean sprouts with few T of dressing toss it well,
Then add fish and all the herbs to it add more dressing to the salad taste and adjust the flavor.
Serve fish salad on a bed of baby lettuce garnish with roasted peanut or cashew. Serve with cooked vermicelli noodle or rice, or eat as salad.

Enjoy!