Yield: 1 servings
|1||3 1/2 ounces pork loin|
|3½ ounce||White crab meat; cooked|
|1 tablespoon||Sesame seeds|
|2||Plum tomatoes; seeded and sliced|
|; in strips|
|2||Green peppers; preferably the long|
|; pale green type,|
|; seeded and|
|Sliced in strips|
|½||Cucumber; very thinly sliced|
|2||Carrots; cut in slivers|
|4||Sprigs Thai basil|
|3||Sprigs fennel; up to 4|
|6||Sprigs rao ram|
|2 tablespoons||Unsalted peanuts|
|1 tablespoon||Chilli oil|
|2 teaspoons||Sugar or to taste|
|4 tablespoons||Fish sauce|
|6 tablespoons||Lime juice|
NUOC CHAM DRESSING
Put the pork in a pan with just enough cold water to cover. Bring to the boil, reduce the heat and simmer until tender, about 20 minutes. Leave in the water for 10 minutes, then strain and put aside until cold.
Shred the crab meat and slice the pork into very thin rounds. Dry roast the sesame seeds until golden.
Line a platter with lettuce leaves. Arrange the tomatoes, peppers, cucumber, spring onions, carrots and herb leaves on the lettuce. Top with the pork and crab meat. Scatter over the sesame seeds.
Make the nuoc cham dressing by dry roasting the peanuts until they have darkened a little. Grind them coarsely and mix with all the other dressing ingredients. Stir well then spoon it over and serve.
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Carlton Food Network
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