A cool, refreshing salad that can be served for any occasion. Some changes to the recipe, but you may view the original by Andrea Nguyen's Into the Vietnamese Kitchen cookbook. You can also check her other recipes at www.vietworldkitchen.com.
Serves: 4-6 Preparation time: Cooking time:
Ingredients
Dressing
1/4 cup of fresh lime juice
3-1/2 Tbs. sugar
3 Tbs. fish sauce
2 Tbs water
2 minced serrano chiles
Salad
2 lbs. English cucumbers
1 carrot, peeled and finely shredded
2-1/2 tsp. salt
1 tsp sugar
1 boneless, skinless chicken breast (1/4 lbs)
1 boneless pork loin chop (1/4 lbs)
1/4 lbs precooked bay shrimps
Optional
20-30 prefried shrimp chips
Method
Dressing
1. In a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles.
2. Stir to dissolve the sugar. Set aside.
Salad
1. Trim off the ends of each cucumber, then halve lengthwise. Use a teaspoon to remove the seeds from each half. Cut the halves crosswise (diagonally) into slices about 1/8 in. thick.
2. Combine the cucumbers and shredded carrots into a large bowl, then add 1-1/2 tsp. of salt and sugar.
3. Mix well. Set aside for 30 minutes to weep.
4. A pool of juice will accumulate at the bottom of the bowl. Drain the cucmbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible.
5. Working in batches, wring out excess moisture in a nonterry dish towel (Place a mound of vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 to 4 times). Extract as much water without crushing the cucumber. (The cucumbers will become translucent green).
6. Return the vegetables to the bowl and fluff them. Set aside.
Shrimp, Pork, Shrimp
1. Trim any excess fat from the pork chip.
2. Fill a small saucepan half full with water, add the remaining 1 tsp salt, and bring to boil over high heat.
3. Drop in the chicken breast and pork chop. Make sure but meats are completely submerged in the water.
4. When the water starts boiling from the edges of the saucepan, about 10-15 minutes, remove the pan from the heat and cover. Set aside for 20 minutes.
5. When cooled, remove the pork and chicken, cut the pork into matchstick pieces and shred the chicken with your finger.
6. Add both pork and chicken to the vegetable bowl.
7. After cooking the shrimp, rinse with cold running water in a colander.
8. Add the shrimp to the vegetable bowl.
Preparation
1. Just before serving, pour on the dressing and toss evenly throughout.
2. Season to taste.
3. Ready to serve
Optional
1. In a large sauce pan, heat 1 cup of vegetable oil to 350 degrees over high heat.
2. Place 2 shrimp chips into the pan.
3. Remove chips after forming into large pieces onto a plate.
4. Repeat with all the shrimp chips.
5. May served with the salad as a topping or as a side.