Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: 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
: 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=B0 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

From: Cupcake#wenet.Net Date: Sat, 19 Oct 1996 13:43:29
~0700

Browse by categories