Chicken salad w/grapefruit, mint, & lemon grass - pt. 1

4 servings

Ingredients

QuantityIngredient
Vegetable oil -- for deep
Frying
40Shrimp chips --
Approximately
1tablespoonUnsalted peanuts
1tablespoonSesame seeds
1ounceDried shrimp
Soaked in hot water for 30
Minutes
2ouncesFresh pork sides
2ouncesUncooked shrimp in the
Shell
Salt
1mediumUnpeeled cucumber
Halved lengthwise, seeded --
And sliced thinly
1largeCarrot -- shredded
1cupFresh beansprouts
1ounceCooked chicken meat -- cut
Into thin strips
1tablespoonChopped mint
½tablespoonChopped lemon grass
Salt
1largePeeled grapefruit
Sectioned and cut crosswise
Into 1 inch pieces
Cilantro sprigs -- for
Garnish
2Eggs
¼teaspoonNuoc Mam sauce
Freshly ground black pepper
Vegetable oil
1Clove garlic -- minced
1Fresh chili pepper -- seeded
And minced
½tablespoonSugar
½tablespoonFresh lime juice
½tablespoonRice vinegar
tablespoonNuoc 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