100 Best Recipes Ever: Southeast Asian Dishes
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Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer of heat to the dish. He also says it’s fine to partially cook the shallots ahead of time (even the night before) until they are golden, then let them cool; when you refry them before serving, they’ll become extra crispy.