2 ways to make sweet and sour crispy pig tongue salad that you can eat forever without getting bored

Prepare the Ingredients

Onions, dried onions peeled and sliced thinly, marinated with 1 tablespoon of sugar and 1 tablespoon of apple cider vinegar, let sit for 15 minutes to reduce the sharpness of the onions. Squeeze out the vinegar and sugar water, set the onions aside.

Mint, peppermint, and coriander are cleaned, rinsed, drained, and cut into bite-sized pieces.

Ginger peeled and sliced thinly. Chopped chili, toasted white sesame seeds until fragrant.

The pig tongue is washed clean. Boil water, blanch the tongue in boiling water for about 3 – 5 minutes until the outside of the tongue firms up. Remove and rinse briefly under running water to cool, then use a sharp knife to scrape or peel off the white skin on the outside of the tongue.

Then, add 2 tablespoons of vinegar, 2 teaspoons of seasoning powder, and 2 crushed dried onions. Boil the tongue until cooked through (about 20 minutes). Note not to boil too long, as the tongue will lose its crispness. Remove and soak in a bowl of cold water to keep the tongue crispy. Once the tongue is cool, slice it thinly.

Prepare the dressing

Prepare the dressing consisting of: 60 ml of fish sauce, 60 grams of sugar, and 60 ml of lime juice. Stir well until the sugar is completely dissolved. Add minced garlic and chili, and mix well.

Mix the salad

Add the ingredients: sliced pig tongue, onion, pickled red onion, herbs, and shredded ginger into a mixing bowl and mix well. Pour the dressing over, and gently toss the ingredients to ensure they are evenly coated with the dressing.

Final product

Serve the salad on a plate, sprinkle toasted sesame on top. The salad has a sweet and sour taste, fragrant from the herbs.

It can be served with shrimp chips or grilled rice crackers, both are very suitable.

Prepare the ingredients

Clean the pig tongue, boil a pot of water, and blanch the pig tongue for about 3 minutes, then take it out and use a sharp knife to scrape off the white residue, and rinse thoroughly. Put the pig tongue back into the pot and boil until cooked.

After boiling, let the pig tongue cool and slice it thinly.

Clean the radish and carrot, peel them, and shred them. In a bowl, mix the carrot and radish with half a teaspoon of salt, 1 teaspoon of sugar, and 1 tablespoon of vinegar, and let it sit for about 15 minutes.

Peel the green papaya, rinse it, and soak the papaya in a bowl of cold ice water for about 15 minutes to keep it crunchy for a long time; after soaking, take it out and drain.

Peel the outer dry skin of the onion, slice it thinly, and soak the onion in a bowl of cold ice water to prevent it from being pungent, soak for about 5 minutes, then take it out and drain.

Mixing salad

Garlic, chili minced, mix two tablespoons of sugar with two tablespoons of fish sauce and stir well. Mix the fish sauce bowl into the pig tongue basin, add green papaya, carrot, and white radish that has been squeezed to remove excess water and mix well.

Final product

Season again to taste, add finely chopped herbs.

Sprinkle roasted peanuts on top, served with rice or shrimp chips is delicious.