Ground pork, shrimp, & pineapple salad with a fish sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground lean pork |
| Or preferably finely | ||
| Chopped | ||
| 2 | tablespoons | Water |
| 1⅓ | cup | Cooked shrimp |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 1 | tablespoon | Light soy sauce with 1 tbsp. |
| Maggi | ||
| Seasoning and 1/2 tsp. | ||
| Anchovy extract | ||
| ½ | teaspoon | Dried powdered chili |
| 1 | teaspoon | Fresh red chili pepper -- |
| Finely sliced | ||
| 2 | tablespoons | Finely sliced onion |
| 2 | tablespoons | Green onions -- cut in 1/2\" |
| Sections | ||
| 2 | tablespoons | Roasted peanuts |
| 2 | slices | Pineapple -- roughly |
| Chopped | ||
| 2 | tablespoons | Ginger root -- finely |
| Sliced | ||
| 1 | tablespoon | Chopped fresh mint leaves |
| 2 | tablespoons | Chopped cilantro leaves and |
| Stems | ||
| 6 | larges | Lettuce leaves |
| Roasted peanuts | ||
| 1 | tablespoon | Finely sliced ginger root |
| pinch | Dried powdered chili | |
| Fresh red sliced chili | ||
| Pepper | ||
| Sprig mint | ||
| Sprig cilantro | ||
| Green onion curls | ||
| Chili flowers | ||
Directions
GARNISH
*(Thit Lon, Tom Xay Tron Dua An Voi Nuoc Xot Ca).
1. Cook the pork in a wok over medium heat with the water until the pork is cooked thoroughly but still tender and juicy. Remove from the heat. 2. Add the shrimp, lemon juice, Nuoc Mam sauce, and dried and fresh chili and stir. Add the onion, green onions, peanuts, pineapple, ginger, mint, and cilantro leaves. Toss lightly. 3. Serve on a bed of lettuce leaves. Garnish with peanuts, ginger, chili, sprigs of mint and cilantro, green onion curls, and chili flowers.
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