Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 2

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Title: Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 2
Yield: 4 Servings
Categories: Chicken, Salads, Vietnamese

Ingredients:

See Pt. 1 for ingredients &
-steps 1 and 2


* (Thit Ga Tron Voi Buoi,Rau Thom Va Sa).

3. To make the pancakes, beat the eggs, Nuoc Mam sauce, and pepper
together with 1/2 teaspoon water in a bowl. Brush the bottom of a
non-stick omelet pan with some oil and place over moderate heat until hot.
Pour in half the egg mixture and tilt the pan immediately to spread the
mixture evenly over the bottom - the pancake should be paper-thin. Cook
until the egg is set - this should not take more than 30 seconds. Turn and
cook on the other side for about 15 seconds. Set aside. Repeat, using up
the rest of the mixture and set aside. 4. Combine the garlic, chili, sugar,
lime juice, vinegar, and Nuoc Mam sauce in a bowl. Stir to blend
thoroughly. Set the dressing aside. 5. Drain the dried shrimp and pound or
blend in a blender or processor until very fine. Set aside. 6. Cover the
pork with water and bring to a boil over a high heat. Lower and boil for
about 30 minutes or until the juices run clear when the meat is pierced
with a knife. Run cold water over the pork and set aside. 7. Cook the raw
shrimp in boiling water until just pink - about 2 minutes. Run cold water
over them, drain, peel, de vein, and cut lengthwise in halves. Shred the
shrimp and set aside. 8. Sprinkle salt over the cucumber and carrot, and
leave to stand for 15 minutes. Run cold water over them and squeeze dry
with your hands. It is imperative that the vegetables are bone dry to
ensure their crunchiness. 9. Dip the beansprouts in salted boiling water
for 30 seconds. Run cold water over them and drain. 10. Cut the egg
pancakes into strips. combine the egg pancake strips, dried shrimp,
shredded shrimp, chicken, cucumber, carrot, beansprouts, mint, lemon grass,
grapefruit, and sesame seeds. Mix well with your hands and pout over the
dressing mixture. 11. Transfer to as serving dish or serve separately, and
sprinkle the ground peanuts over it. Garnish with cilantro. Serve with
shrimp chips on which guests place bite-sized portions of the salad.
Alternatively, serve in hollowed grapefruit shells instead of a serving
dish.

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

From: cupcake@wenet.net