Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 1

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Title: Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 1
Yield: 4 Servings
Categories: Chicken, Salads, Vietnamese


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
-sliced thinly
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
-inch pieces
Cilantro sprigs; for garnish

--------------------------------EGG PANCAKES--------------------------------
2 Eggs
1/4 ts Nuoc Mam sauce
Freshly ground black pepper
Vegetable oil
1 Clove garlic; minced
1 Fresh chili pepper; seeded
-and minced
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.

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