Chicken salad w/grapefruit, mint, and lemon grass - pt 2
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Chicken salad w/grapefruit, mint, and lemon grass - pt 2
  Chicken    Salad    Mint    Lemon    Vietnamese  
Last updated 6/12/2012 1:13:59 AM. Recipe ID 42663. Report a problem with this recipe.
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      Title: Chicken salad w/grapefruit, mint, and lemon grass - pt 2
 Categories: Chicken, Salads, Vietnamese
      Yield: 4 Servings
 
           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 1/2 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. 




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Recipe ID 42663 (Apr 03, 2005)

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