The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained and dressed with  (anchovy paste) or  (fish sauce), and sometimes souring agents like ,   (tomatoes), or  (vinegar).
The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained, and dressed with (anchovy paste) or (fish sauce), and sometimes souring agents like (tomatoes) or (vinegar).