Vietnamese Shrimp And Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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VIETNAMESE SHRIMP AND CHICKEN SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984. Ingredients:
4 cups mung bean sprouts |
2 tablespoons lemon juice |
2 teaspoons sugar |
2 tablespoons fish sauce |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1 carrot grated |
1 medium cucumber thinly sliced |
1/2 pound lean cooked chicken cut into small cubes |
1/2 pound shelled shrimp cooked |
1/4 cup fresh cilantro leaves |
1/2 cup coarsely chopped peanuts |
Directions:
1. Pour in just enough water to cover bottom of a saucepan then bring to boil and throw in sprouts.
2. Leave in for a few seconds and remove immediately and drain well and allow to cool.
3. Mix lemon juice with sugar, fish sauce, salt and pepper.
4. Arrange bean sprouts, carrot and cucumbers on a serving dish then pour dressing over top.
5. Place chicken and shrimp on top of salad and garnish with cilantro leaves and crushed peanuts.
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