Yield: 4 Servings
|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|
|¼ teaspoon||Nuoc Mam sauce|
|Freshly ground black pepper|
|1||Clove garlic; minced|
|1||Fresh chili pepper; seeded and minced|
|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@...