Cold Vermicelli with Pork Jowl Meat
Cold vermicelli 120g
Pork jowl meat (sliced) 150g
White cabbage (shredded) 50g
Carrot (shredded) 50g
Bean sprouts 50g
Shallots (shredded for garnish) 25g
Coriander (shredded for garnish) A little
Peanuts (for garnish) A little
LKK Char Siu Sauce
LKK Vietnamese Style Lemon Dressing 2Tbsp
- You can adjust the proportions of dressing to suit your taste.
- You can choose frozen fish cake/prawn cake to replace pork jowl meat.