Marcia Kiesel
June 2013

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Recipe Summary test

Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the pork into a small saucepan with enough cold water to cover. Bring to a simmer over moderate heat and cook until tender, about 25 minutes. Drain, cool slightly and cut into thin 2-inch-long strips. Let cool to room temperature.

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  • In a medium saucepan of boiling water, cook the shrimp until just opaque throughout, 2 to 3 minutes. Drain and cool slightly, then cut each shrimp in half lengthwise. Set aside to cool to room temperature.

  • Place the cucumber strips in a bowl and toss them with 1 teaspoon of the salt. Set aside for 5 minutes, then squeeze to remove any excess moisture.

  • In a measuring cup, combine the remaining 1 teaspoon salt with the sugar and vinegar. Put the celery, carrots and onion in 3 separate bowls. Toss each vegetable with 1/3 of the vinegar mixture. Let stand for 5 minutes. Remove the vegetables and squeeze dry. Put them in a large bowl. Add the cucumber, pork, shrimp, 1/4 cup of the coriander and 2 tablespoons of the mint. Add the Nuoc Cham Dipping Sauce and toss well.

  • In a large saucepan or a wok, heat the oil to 350°. Fry the shrimp chips, 5 or 6 at a time, until they expand fully and float on the surface, about 12 seconds. Try not to let the chips brown. Drain on paper towels.

  • Spoon the salad onto a large platter. Sprinkle the top with the remaining coriander, mint and the chopped peanuts. Scatter the shrimp chips around the salad.

Make Ahead

The shrimp and pork can be cooked a day ahead and refrigerated.

Notes

Shrimp chips are available at Asian markets.

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