Salad W/grapefruit, Mint, and Lemon Grass - Pt 1|
Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 1
Vegetable oil; for deep
40 Shrimp chips; approximately
1 tb Unsalted peanuts
1 tb Sesame seeds
1 oz Dried shrimp, soaked in hot
-water for 30 minutes
2 oz Fresh pork sides
2 oz Uncooked shrimp in the shell
1 md Unpeeled cucumber, halved
-lengthwise, seeded; and
1 lg Carrot; shredded
1 c Fresh beansprouts
1 oz Cooked chicken meat; cut
-into thin strips
1 tb Chopped mint
1/2 tb Chopped lemon grass
1 lg Peeled grapefruit, sectioned
-and cut crosswise into 1
Cilantro sprigs; for garnish
1/4 ts Nuoc Mam sauce
Freshly ground black pepper
1 Clove garlic; minced
1 Fresh chili pepper; seeded
1/2 tb Sugar
1/2 tb Fresh lime juice
1/2 tb Rice vinegar
1 1/2 tb Nuoc Mam sauce
*(Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
1. Heat about 2 inches oil to 350? in a wok. Add the chips 2-3 at a time
and keep them immersed in the oil with a pair of chopsticks or perforated
spoon until puffy. This should take about 10 seconds. Turn and cook for
the same length of time. When finished, set aside.
2. Rub down the wok, return it to a moderate heat and cook the peanuts.
Stir constantly until the peanuts are golden brown - about 5 minutes. Grind
with a grinder or put between a couple of sheets of clean strong paper and
grind with a rolling pin or milk bottle. Toast the sesame seeds in the
same way for only 3 minutes. Grind lightly to a grainy texture.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993.
Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 13:43:29 -0700