Chinese Sausage, Thai Style
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large cucumber
- ½large red onion
- ÂĽcup fresh cilantro leaves
- 2tablespoons fresh basil leaves, chopped coarse
- 1tablespoon fresh mint leaves, chopped coarse
- 4scallions, cut into ÂĽ-inch lengths
- 8links Chinese sausage
- ÂĽcup fish sauce (nam pla or nuoc mam)
- ÂĽcup lime juice
- 1large clove garlic, minced
- ÂĽteaspoon red pepper flakes, or as desired
Nutritional analysis per serving (4 servings)
180 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 10 grams protein; 1788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into â…›-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
- Step 2
Put sausage links in a skillet with ÂĽ cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into â…›-inch-thick slices and keep warm.
- Step 3
Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
- Step 4
Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.
Private Notes
Comments
I cut this recipe in half for two people. It was more than enough for two with a cup of jasmine rice (precooked). No basil, so I increased the mint and cilantro. You could add even more than the recipe called for. I used kaffir limes for the juice. This recipe is a keeper!
I didn't have the fresh herbs but even so it was very tasty. The Chinese sausages I had were very large so it took a couple refills on the water to cook them through, maybe more than 1 full cup of water. I covered the pan and let them steam so they wouldn't dry out. Cooked on high. It tasted even better the next day - the first day the fish sauce seemed strong (kept the salad part separate from the grains and meat).
Good and easy lunch and very pretty on the plate :) I used Trader Joe's Asian Chicken Sausage and their frozen brown rice ... no cucumber so I used Napa Cabbage. I am lucky to have had fresh cilantro, mint, and basil on hand, really liked the minty "surprise" not being in every bite :)