Dried Jellyfish Salad with Shrimp and Pork
(Goi Sua Tom Thit)
INGREDIENTS:
1 piece dried jellyfish (about the size of a hand)
1 large cucumber, unpeeled salt
2 ounces pork butt
4 ounces small shrimp
1 tablespoon vegetable oil
1 shallot or white part off
1 scallion, chopped sprinkling of freshly ground black pepper
1 teaspoon fish sauce (nuoc mam)
3 tablespoons chopped roasted peanuts sprig of fresh coriander
(Chinese parsley) for garnish
Preparation: Soak the dried
jellyfish in hot water for 2 hours.
Cut the cucumber in half lengthwise; remove
the seeds with a spoon. Slice paper thin, then place in a bowl
and sprinkle on 1 teaspoon salt. After 10 minutes, rinse under
cold water. Squeeze with your hands to remove all liquid and set
aside. Cut pork into thin slices and then into thin strips. Peel
the shrimp, then clean, wash, and set aside to dry for a few
minutes. Cut the soaked jellyfish into thin strips.
Heat the oil in a frying pan. Add the
chopped shallot and cook, stirring, for 1 minute, and then add
the pork and shrimp. Cook and stir for 5 minutes, then add the
black pepper, a sprinkling of salt, and the fish sauce. Stir for
3 more minutes. Add the cucumber, roasted peanuts, and
jellyfish. Stir well, remove at once, and transfer to a platter.
Decorate with sprig of fresh coriander and
serve with Shrimp Chips, as an appetizer.
Spring Rolls
(Goi Cuon)
INGREDIENTS:
1/2 cup water
2 tablespoons white vinegar
1 tablespoons rice wine
1/2 teaspoon salt
1 pound shrimp, with shells on
2 tablespoons vegetable oil
8 ounces pork loin
20 pieces dried rice paper
1 medium head butter lettuce
1 cup fresh basil leaves
1 cup fresh mint leaves
2 small red chilies, thinly sliced
1 cup bean sprouts
1 bunch chives, cut in 3-inch to 4-inch lengths
Preparation: In a frying pan,
combine water, vinegar, rice wine and salt. Bring to a boil. Add
shrimp, simmer until just done. Cool and peel.
Heat oil in a separate pan, sear pork in
pan for about 2 minutes or until lightly browned all over. Add
liquid from cooking shrimp to the pan; simmer pork for 15
minutes or until tender. Remove from heat, drain and cut into thin slices.
Follow the same steps as for wrapping the
pork roll using lettuce, basil, mint, chiles, bean sprouts and
chives. Serve with Peanut Sauce.
Peanut Sauce (Nuoc Cham Dau Phong)
INGREDIENTS:
1 clove garlic, finely sliced
2 teaspoons vegetable oil
4 ounces pork or chicken liver
1 tablespoon finely chopped red chili
1/2 cup Yellow Bean Sauce
1 steam lemongrass, finely chopped
1/4 cup coconut milk
1 teaspoon sugar
1 teaspoon salt
2 tablespoons tamarind juice
1 cup finely ground peanuts
Preparation: Sauté garlic in oil
until soft; add liver, chili, yellow bean sauce, lemongrass,
half the coconut milk, sugar, salt, tamarind juice and peanuts.
Bring to a boil. Remove from heat. Blend in a food processor,
add remaining coconut milk.
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