WATER CONVOLVULUS SALAD

Water convolvulus, or water spinach, is very rich in iron and is paired with a basic
Vietnamese salad dressing here.

Allow boiled pork thigh
to cool completely before
slicing. Otherwise, fat and
skin may separate.

Juice from the halved water
convolvulus stalks will
emerge after kneading with
salt for a few minutes.

After tossing, transfer
water convolvulus stalks
and desired amount of
dressing to a serving plate
or bowl.

INGREDIENTS

Water convolvulus
Salt
Sesame seed oil
Pork thigh

Prawns (shrimps)

Polygonum (laksa) leaves

Skinned peanuts
Shallots

DRESSING

Sugar
Lime juice
Chicken seasoning powder
Fish sauce

DIPPING SAUCE (COMBINED)

Fish sauce
Coconut juice
Sugar
Vinegar
Garlic
Red chilli (optional)

1 kg (2 lb 3 oz), use stalks only
2 Tbsp
2 tsp
200 g (7 oz), with a bit of skin and fat intact,
boiled and thinly sliced
300 g (11 oz), boiled and peeled but with
tails intact
20 g (⅔ oz), stalks discarded and leaves
coarsely chopped
50 g (1⅔ oz), roasted and coarsely pounded
30 g (1 oz), peeled, sliced and crisp-fried

6 Tbsp
6 Tbsp
4 tsp
2 Tbsp

1 Tbsp
2 Tbsp, or boiled water
1 tsp
1 Tbsp, or lemon juice
1 clove, peeled and minced
1 or to taste, minced

METHOD

▪ Cut water convolvulus stalks into 8-cm (4-in) lengths. Then, halve each length
lengthways.

▪ Add salt to stalks and knead for a few minutes to extract the juice which tastes of
tannins. Discard juice and rinse stalks well.

▪ Combine all dressing ingredients in a mixing bowl. Stir until sugar dissolves.
Add stalks and toss together with sesame seed oil until well mixed.

▪ Transfer salad to a serving plate or bowl. Arrange pork slices and prawns on top.

▪ Garnish with chopped polygonum leaves, pounded peanuts and fried shallots.
Serve with dipping sauce.

38