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Serves 1
STEPS
Finely chop the onions, ngo gai, cayenne pepper and the celery stick. Cut the tomato into large pieces. Mix in a bowl.
Add the coriander seed pickles and shrimps, then the nuoc-mâm and lemon juice, dosing the acidity and spiciness according to taste.
Arrange everything in soup plates, cover with peanuts and coriander flowers.
INGREDIENTS
by Antoine Villard
DOUBLE DRAGON