Ground meat, crab, and grapefruit vietnamese salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Ground pork or beef |
| 3 | tablespoons | Water |
| 2 | tablespoons | Lime or lemon juice |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Maggi liquid seasoning mixed |
| With | ||
| 1 | teaspoon | Anchovy extract |
| 1 | Green chili pepper -- finely | |
| Sliced | ||
| 1 | small | Spanish onion -- finely |
| Diced | ||
| ½ | Inch fresh root ginger -- | |
| Finely chopped | ||
| 1 | tablespoon | Finely chopped fresh |
| Cilantro | ||
| 1 | small | Can crabmeat -- thoroughly |
| Drained | ||
| 1 | Pomelo or pink grapefruit -- | |
| Segmented and halved | ||
| Lettuce leaves | ||
| Grated carrot | ||
Directions
GARNISH
* (Rau Tron Thit Xay, Cua Va Buoi Viet Nam).
1. Place the ground meat in the water and slowly cook over a medium heat until the meat turns color and is just cooked but still tender.
Remove from the heat and leave to cool slightly. 2. Add the lime juice, Nuoc Mam sauce, and chili to the meat. When thoroughly cooled, add the onion, ginger, cilantro, and cra meat and stir thoroughly. Toss the grapefruit into the salad. 3. Place the lettuce leaes on a flat dish. Arrange the grated carrot on the lettuce to form a ring. Spoon the salad into the center of the carrot.
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