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Phak Kut Salad


Phak Kut Salad           

Vegetable fern              70 g.

Ground pork                 60 g.

Squid                           40 g.

Shrimp                         35 g.

Dipping Sauce

Red chilli                      5 g.

Onion                           20 g.

Lemon                          15 g.

Fish sauce                    15 ml.

Sugar                           5 g.


  1. Boil the vegetable ferns until soft.
  2. Add the ground pork, squid & shrimp to water & heat it.
  3. Proceed to add the boiled vegetable ferns to the same pot.
  4. Blend the chopped red chilli, onions & all the other ingredients to make the dipping sauce.

This post first appeared on The Dine And Wine, please read the originial post: here

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Phak Kut Salad


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