Chicken salad w/grapefruit, mint, and lemon grass - pt 1
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Chicken salad w/grapefruit, mint, and lemon grass - pt 1
  Chicken    Salad    Mint    Lemon    Vietnamese  
Last updated 6/12/2012 1:13:59 AM. Recipe ID 42662. Report a problem with this recipe.
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      Title: Chicken salad w/grapefruit, mint, and lemon grass - pt 1
 Categories: Chicken, Salads, Vietnamese
      Yield: 4 Servings
 
           Vegetable oil; for deep
           -frying
     40    Shrimp chips; approximately
      1 tb Unsalted peanuts
      1 tb Sesame seeds
      1 oz Dried shrimp, soaked in hot
           -water for 30 minutes
      2 oz Fresh pork sides
      2 oz Uncooked shrimp in the shell
           Salt
      1 md Unpeeled cucumber, halved
           -lengthwise, seeded; and
           -sliced thinly
      1 lg Carrot; shredded
      1 c  Fresh beansprouts
      1 oz Cooked chicken meat; cut
           -into thin strips
      1 tb Chopped mint
    1/2 tb Chopped lemon grass
           Salt
      1 lg Peeled grapefruit, sectioned
           -and cut crosswise into 1
           -inch pieces
           Cilantro sprigs; for garnish

MMMMM------------------------EGG PANCAKES-----------------------------
      2    Eggs
    1/4 ts Nuoc Mam sauce
           Freshly ground black pepper
           Vegetable oil
      1    Clove garlic; minced
      1    Fresh chili pepper; seeded
           -and minced
    1/2 tb Sugar
    1/2 tb Fresh lime juice
    1/2 tb Rice vinegar
  1 1/2 tb Nuoc Mam sauce
 
  *(Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
  
  1.  Heat about 2 inches oil to 350 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. 




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Recipe ID 42662 (Apr 03, 2005)

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