Strips of Vietnamese sausage (nem) were added at Hue’s Ong Tao restaurant. Slices of Italian mortadella sausage, cut into strips, would be a near substitute.
Toss the prawns in a little salt and pepper and the nuoc cham and refrigerate for about 30 minutes. Lightly salt the cucumber and leave on one side for 30 minutes too, then rinse in cold water and drain. Add all the ingredients to the prawn mixture and toss through, keeping the shallots to sprinkle on top.
© 2004 Alastair Hendy. All rights reserved.