Tuesday, May 11, 2010

Vietnamese Cucumber & Carrot Salad (Gio Dua Leo Ca Rot)

5 medium cucumbers
1 large carrot
1 tsp salt
1 tbsp sugar
3/4 lemon juice
1/2 shallot
1/2 lb pork loin (any lean cut)
10 medium shrimp (peeled, deveined)

1.  Prepare cucumbers by slicing off ends and halving

2.  Using a potato peeler, at the edge of the cucumber, shred into fine thin slices.  Do not use a cheese grater as it will result in mushy vegetables.

3.  Repeat the same with the carrot and mix with shredded cucumbers
4.  Add 1 tsp salt and toss thoroughly
5.  Allow salad to sit for 5 minutes and then squeeze out excess water from vegetables
6.  Add sugar and lemon juice and mix well
7.  Boil small pot of water and cook pork until well done.  Cool and slice into small pieces.
8.  Boil small pot of water and cook shrimp until well done.  Cool and slice into halves.
9.  In small sauce pan, heat up some oil and stir fry shallots until golden, then add shrimp and pork.  Season to taste.

10.  After cooled, add meat/shrimp to salad and toss well.


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