Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground lean pork
Or preferably finely
Chopped
2 tb Water
1 1/3 c Cooked shrimp
2 tb Lemon juice
2 tb Nuoc Mam sauce
OR
1 tb Light soy sauce with 1 tbsp.
Maggi
Seasoning and 1/2 tsp.
Anchovy extract
1/2 ts Dried powdered chili
1 ts Fresh red chili pepper --
Finely sliced
2 tb Finely sliced onion
2 tb Green onions -- cut in 1/2"
Sections
2 tb Roasted peanuts
2 sl Pineapple -- roughly
Chopped
2 tb Ginger root -- finely
Sliced
1 tb Chopped fresh mint leaves
2 tb Chopped cilantro leaves and
Stems
6 lg Lettuce leaves

--------------------------GARNISH-------------------------------
Roasted peanuts
1 tb Finely sliced ginger root
pn Dried powdered chili
Fresh red sliced chili
Pepper
Sprig mint
Sprig cilantro
Green onion curls
Chili flowers

*(Thit Lon, Tom Xay Tron Dua An Voi Nuoc Xot Ca).

1. Cook the pork in a wok over medium heat with the water until the
pork is cooked thoroughly but still tender and juicy. Remove from
the heat. 2. Add the shrimp, lemon juice, Nuoc Mam sauce, and dried
and fresh chili and stir. Add the onion, green onions, peanuts,
pineapple, ginger, mint, and cilantro leaves. Toss lightly. 3. Serve
on a bed of lettuce leaves. Garnish with peanuts, ginger, chili,
sprigs of mint and cilantro, green onion curls, and chili flowers.

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

Browse by categories