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

Yield: 4 Servings

Measure 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
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
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


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

1. Heat about 2 inches oil to 350ø 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 From: cupcake@...

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