Chicken salad w/grapefruit, mint, and lemon grass - pt 2

Yield: 4 Servings

Measure Ingredient
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 ½ 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@...

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