Сообщения
Recipe from Grill Nation by David Guas. This recipe serves 8 (have a party!) Use a mandolin to thinly slice the onion and the cucumber. The dipping sauce stores in refrigerator for up to 1 week. You can use leftovers as a tangy/sweet salad dressing!
INGREDIENTS:
1/4 cup fish sauce1/4 cup rice vinegar2 tablespoons grated fresh ginger3 garlic cloves, minced2 tablespoons sugar2 tablespoons honey1 tablespoon Asian sesame oil1 teaspoon freshly ground black pepper2 1/2 pounds steak (flank, skirt, flat iron or NY strip)
FOR THE TOPPING BAR24 (8-inch) soft taco-sized flour tortillas1 lime, cut into wedges1/2 red onion, very thinly sliced1/2 cucumber, very thinly sliced1 cup match-stick cut carrotshandful fresh cilantro leaves and mint leaves, roughly chopped
FOR THE DIPPING SAUCE1/4 cup fish sauce1/4 cup white vinegar3 tablespoons sugar2 tablespoons fresh lime juice2 garlic cloves, minced1 serrano pepper or Thai chile pepper, seeded and sliced
http://steamykitchen.com/40327-vietnamese-bbq-tacos-recipe.html?inf_contact_key=c20f7b39db58e182ccb4439bef1d53f17a23dd86541b205ee8539a94b84a2ad6FOR THE TOPPING BAR24 (8-inch) soft taco-sized flour tortillas1 lime, cut into wedges1/2 red onion, very thinly sliced1/2 cucumber, very thinly sliced1 cup match-stick cut carrotshandful fresh cilantro leaves and mint leaves, roughly chopped
FOR THE DIPPING SAUCE1/4 cup fish sauce1/4 cup white vinegar3 tablespoons sugar2 tablespoons fresh lime juice2 garlic cloves, minced1 serrano pepper or Thai chile pepper, seeded and sliced
Комментариев нет:
Отправить комментарий