Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Ground pork or beef
3 tb Water
2 tb Lime or lemon juice
2 tb Nuoc Mam sauce
OR
2 tb Maggi liquid seasoning mixed
With
1 ts Anchovy extract
1 Green chili pepper -- finely
Sliced
1 sm Spanish onion -- finely
Diced
1/2 Inch fresh root ginger --
Finely chopped
1 tb Finely chopped fresh
Cilantro
1 sm Can crabmeat -- thoroughly
Drained
1 Pomelo or pink grapefruit --
Segmented and halved

--------------------------GARNISH-------------------------------
Lettuce leaves
Grated carrot

* (Rau Tron Thit Xay, Cua Va Buoi Viet Nam).

1. Place the ground meat in the water and slowly cook over a medium
heat until the meat turns color and is just cooked but still tender.
Remove from the heat and leave to cool slightly. 2. Add the lime
juice, Nuoc Mam sauce, and chili to the meat. When thoroughly
cooled, add the onion, ginger, cilantro, and cra meat and stir
thoroughly. Toss the grapefruit into the salad. 3. Place the lettuce
leaes on a flat dish. Arrange the grated carrot on the lettuce to
form a ring. Spoon the salad into the center of the carrot.

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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