• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Salad W/grapefruit, Mint, and Lemon Grass - Pt 1

  • Recipe Submitted by on

Category: Vietnamese, Salads, Poultry

 Ingredients List

  • 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


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 350ø 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.

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