Ground pork, shrimp, & pineapple salad with a fish sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Ground lean pork
Or preferably finely
Chopped
2 tablespoons Water
1⅓ cup Cooked shrimp
2 tablespoons Lemon juice
2 tablespoons Nuoc Mam sauce
OR
1 tablespoon Light soy sauce with 1 tbsp.
Maggi
Seasoning and 1/2 tsp.
Anchovy extract
½ teaspoon Dried powdered chili
1 teaspoon Fresh red chili pepper --
Finely sliced
2 tablespoons Finely sliced onion
2 tablespoons Green onions -- cut in 1/2\"
Sections
2 tablespoons Roasted peanuts
2 slices Pineapple -- roughly
Chopped
2 tablespoons Ginger root -- finely
Sliced
1 tablespoon Chopped fresh mint leaves
2 tablespoons Chopped cilantro leaves and
Stems
6 larges Lettuce leaves
Roasted peanuts
1 tablespoon Finely sliced ginger root
pinch Dried powdered chili
Fresh red sliced chili
Pepper
Sprig mint
Sprig cilantro
Green onion curls
Chili flowers

Directions

GARNISH

*(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

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