Hon Khoi Lua Salad

Anchovies (some places called them) are available from October to February of the lunar calendar. Fish salad must be fresh. After removing the bones, the meat is mixed with lemon juice and marinated in ice (keep fresh). Before using, mix with thinly grated banana stem, thinly grated onion, thinly grated dry onion, and pounded salted roasted peanuts. Vegetables served with herbs, coriander, chrysanthemum, perilla, lettuce.

The salad with the broth is also quite elaborate with ingredients of minced peeled black tiger shrimp with minced pineapple, cooked with coconut water, sour tamarind juice and some other spices. The broth is heated throughout the meal.

Put the salad in a bowl, pour the boiling broth (for the purpose of cooking the fish again with heat), put the vegetables in the bowl and add peanuts. Shred a little more toasted rice paper. Then "Lua".

If you come to Hon Khoi in the anchovy season, remember to try the lua salad.