Chicken Salad W/grapefruit, Mint, And Lemon Grass – Pt 2

INGREDIENTS

INSTRUCTIONS

(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. Copyright (c)  Recipe By : "Vietnamese Cooking"
by Paulette Do Van, Chartwell Books  Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 13:43:29 -0700  From: cupcake@wenet.net

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