A nice little summer salad.
Topping: Slice some onions lengthwise and fry until soft. Add about a pound of ground pork [I ground this myself to have better control over the fat content] and fry until it’s done. Add a tablespoon of curry powder, a tea spoon of sugar, some fish sauce.
Salad: Prepare a bowl with some shredded (thin slices) romaine lettuce, sliced carrots, sliced cucumber, celantro or whatever vegetables you have available.
Sauce: As a base I used 1/4 cup “Sweet Chili Sauce for Chicken” ( you can find this in an oriental grocery or even your regular supermarket; here is an example) to which I added juice of half a lime.
To serve put salad mix in a bowl, add some of the topping, pour sauce over it. A Vietnamese salad would be topped with crushed peanuts, I didn’t have any so I used some almonds.