Minced Pork, Shrimp and Pineapple Salad Recipe

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

Ingredients : Serves 4

450g

30ml

225g

30ml

1/2 teaspoon

1 teaspoon

2 tablespoons

2 slices

2 tablespoons

1 tablespoon

2 tablespoons

Garnishing

1/2 teaspoon

1 tablespoon

A pinch

1 sprig

A few

Fresh lean pork, minced or finely chopped

Water

Cooked shrimps

Lemon juice

Nuoc Mam sauce and 3ml anchovy essence

Dried powdered chili

Fresh chili pepper, finely sliced

Onion, finely sliced

Spring onions, cut into 1cm sections

Roasted peanuts

Pineapple, roughly chopped

Ginger root, finely sliced

Fresh mint leaves, chopped

Fresh coriander leaves and stem, chopped

Large lettuce leaves

Roasted peanuts

Finely sliced root ginger

Dried powdered chili

Fresh red sliced chili pepper

Mint leaves

Coriander leaves

Spring onion curls

Chili flowers

Method :

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.
Add the shrimps, lemon juice, Nuoc Mam sauce and dried and fresh chili and stir.
Add the onion, spring onions, peanuts, pineapple, ginger, mint and coriander leaves. Toss lightly.
Serve on a bed of lettuce leaves.
Garnish with peanuts, ginger, chili, sprigs of mint and coriander, spring onion curls and chili flowers.