½ cup white vinegar

1 Thai chili, very finely minced

1 garlic clove, very finely minced

2 stalks lemongrass

3 cups thinly sliced cucumber

1 cup bean sprouts

1 cup cubed tart apple (such as Granny Smith)

½ cup shredded carrot

¼ cup minced mint

¼ cup minced parsley

1 tablespoon fish sauce

1 tablespoon vegetable oil

• In a small saucepan, combine the vinegar, chili, and garlic. Bring the mixture to a boil. Cover the pan, remove it from the heat, and let cool.

• Trim and finely chop 1 lemongrass stalk. Place it in a small saucepan with ½ cup of water, cover, and bring to a boil. Turn off heat and let cool.

• Trim the remaining lemongrass stalk, peel off the tough outer layers, and finely mince the white portion of the tender stalk within. Reserve approximately 1 tablespoon.

• Combine the cucumber, bean sprouts, apple, carrot, mint, and parsley in a large mixing bowl. In a small bowl combine the fish sauce, oil, minced lemongrass, the vinegar mixture, and the lemongrass water.

• Toss the vegetables with the lemongrass vinaigrette to taste.

Preserving Fresh-Cut Apples

To keep the apple pieces from turning brown before you use them, put them in a small container of cool water to which you have added a couple of drops of lemon or lime juice. The citric acid prevents the apple from discoloring.