Fresh Chicken Salad with Grapefruit, Mint and Lemon Grass Recipe

(Thit Ga Tron Voi Buoi, Rau Thom Va Sa)

Ingredients : Serves 6

1 tablespoon

25 g

50 g

25 g

1 tablespoon

1/2 tablespoon

A few sprigs

Egg Pancakes

1/4 teaspoon

1 clove

1/2 tablespoon

8 ml

22 ml

Shrimp chips

Unsalted peanuts

Sesame seeds

Dried shrimps, soaked in hot water for 30 minutes

Pork belly

Uncooked shrimps in the shell

Medium cucumber, unpeeled, halved lengthways,

seeded and sliced thinly

Large carrot, shredded

Fresh beansprouts

Cooked chicken meat, cut into thin strips

Chopped mint

Chopped lemon grass

Large grapefruit, peeled, sectioned and cut

crossways into 2.5cm pieces

Coriander, to garnish

Salt

Vegetable oil for deep frying

Eggs

Nuoc Mam sauce

Freshly ground black pepper

Vegetable oil

Garlic, minced

Fresh red chili pepper, seeded and minced

Sugar

Fresh lime juice

Rice vinegar

Nuoc Mam sauce

Method :

Heat about 5cm oil to 180oC/350oF in a wok. Add the chips 2-3 at a a time and keep them immersed in the oil with a pair of chopsticks or slotted spoon until puffy. This should take about 10 seconds.
Turn and cook for the same length of time. When finished, set aside.
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.
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 of 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. Set aside. Repeat, using up the rest of the mixture and set aside.
Combine the garlic, chili, sugar, lime juice, vinegar and Nuoc Mam sauce in a bowl. Stir to blend thoroughly. Set the dressing aside.
Drain the dried shrimps and pound or blend in a blender or processor until very fine. Set aside.
Cover the pork with water and bring to the 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.
Cook the raw shrimps in boiling water until just pink - about 2 minutes. Run cold water over them, drain, peel, devein and cut lengthways in halves. Shred the shrimps and set aside.
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.
Dip the beansprouts in salted boiling water for 30 seconds. Run cold water over them and drain.
Cut the egg pancakes into strips. Combine the egg pancake strips, dried shrimps, shredded shrimps, chicken, cucumber, carrot, beansprouts, mint, lemon grass, grapefruit and sesame seeds.
Mix well with your hands and pour over the dressing mixture.
Transfer to a serving dish or serve separately, and sprinkle the ground peanuts over it.
Garnish with coriander. 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.