Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 1

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40 Shrimp chips; approximately
1 lg Carrot; shredded
1 lg Peeled grapefruit, sectioned
1 Garlic; minced
1/2 tb Rice vinegar
1 Fresh chili pepper; seeded
1 md Unpeeled cucumber, halved
1/2 tb Fresh lime juice
1 tb Chopped mint
Vegetable oil
1/4 ts Nuoc Mam sauce
1 tb Unsalted peanuts
1 tb Sesame seeds
1 oz Cooked chicken meat; cut
Cilantro sprigs; for garnish
1/2 tb Sugar
2 oz Fresh pork sides
2 oz Uncooked shrimp in the shell
1 1/2 tb Nuoc Mam sauce
1 c Fresh beansprouts
1/2 tb Chopped lemon grass
2 Eggs
1 oz Dried shrimp, soaked in hot
Black Pepper; freshly ground
Vegetable oil; for deep

Original recipe makes 4 Servings



*(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. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995. 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:

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