Minced Meat Crab And Grapefruit Vietnamese Salad Recipes

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MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD



Minced Meat, Crab, and Grapefruit Vietnamese Salad image

This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 pomelo
6 ounces minced pork or beef
2 tablespoons freshly squeezed lime juice
2 tablespoons Fish Sauce Dip (Nuoc Cham)
1 tablespoon thinly sliced Thai bird's-eye chile
1 small Spanish onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons fresh cilantro, finely chopped
3 1/2 ounces crabmeat, drained and picked through for shells
Iceberg lettuce cups, for serving
Julienned carrots, for garnish
Julienned cucumber, peeled, for garnish

Steps:

  • Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
  • Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
  • In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
  • Serve salad in lettuce cups garnished with carrots and cucumber.

FISH SAUCE DIP (NUOC CHAM)



Fish Sauce Dip (Nuoc Cham) image

This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

Steps:

  • In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
  • Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.

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