Eastington@Paddington

from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 19) by Mark Jensen and Roberta Muir

• ground ginger 
• Chinese five spice 
• soy
• Lebanese cucumber
• red onion
• fish sauce
• rice vinegar
• dark soy sauce
• jumbo quail
• Vietnamese pickled ground chiles
• lime
• watercress

Delicious!

Served with Watercress, Cucumber, Spanish Onion and Tomato Salad, with Dipping Fish Sauce. This was a refreshing salad.

(Both sauces were from the book, and the same as what I used with Salt & Pepper Tofu)