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Ingredients
- 100 g de vermicelles de riz
- 20 g d'huile végétale
- 200 g d'oignons
- 1 piment rouge frais, et un peu pour la garniture
- 80 - 90 g de pâte de curry rouge, (voir « Conseil(s) »)
- 150 g de poireau
- 150 g de chair de potiron
- 50 g champignon shiitaké frais
- 600 g d'eau
- 2 c. à soupe de sauce de poisson (nuoc-mâm)
- 200 g d'huile de friture
- 250 g de lait de coco
- 2 magrets de canard avec la peau
- 1 pincée de sel
- 1 pincée de poivre moulu
- fleur comestible
- Nutrition
- per 1 portion
- Calories
- 1905.4 kJ / 455.4 kcal
- Protein
- 24.3 g
- Carbohydrates
- 41.2 g
- Fat
- 19 g
- Saturated fat
- 10.8 g
- Fiber
- 5 g
- Sodium
- 1086.3 mg
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