Chicken salad w/grapefruit, mint, & lemon grass - pt. 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil -- for deep | ||
| Frying | ||
| 40 | Shrimp chips -- | |
| Approximately | ||
| 1 | tablespoon | Unsalted peanuts |
| 1 | tablespoon | Sesame seeds |
| 1 | ounce | Dried shrimp |
| Soaked in hot water for 30 | ||
| Minutes | ||
| 2 | ounces | Fresh pork sides |
| 2 | ounces | Uncooked shrimp in the |
| Shell | ||
| Salt | ||
| 1 | medium | Unpeeled cucumber |
| Halved lengthwise, seeded -- | ||
| And sliced thinly | ||
| 1 | large | Carrot -- shredded |
| 1 | cup | Fresh beansprouts |
| 1 | ounce | Cooked chicken meat -- cut |
| Into thin strips | ||
| 1 | tablespoon | Chopped mint |
| ½ | tablespoon | Chopped lemon grass |
| Salt | ||
| 1 | large | Peeled grapefruit |
| Sectioned and cut crosswise | ||
| Into 1 inch pieces | ||
| Cilantro sprigs -- for | ||
| Garnish | ||
| 2 | Eggs | |
| ¼ | teaspoon | Nuoc Mam sauce |
| Freshly ground black pepper | ||
| Vegetable oil | ||
| 1 | Clove garlic -- minced | |
| 1 | Fresh chili pepper -- seeded | |
| And minced | ||
| ½ | tablespoon | Sugar |
| ½ | tablespoon | Fresh lime juice |
| ½ | tablespoon | Rice vinegar |
| 1½ | tablespoon | Nuoc Mam sauce |
Directions
EGG PANCAKES
*(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 f 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 m 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