Vietnamese Shrimp And Chicken Salad
From chefmeow 8 years ago
- 10 minutes to make
- Serves 6
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 shopping list
- 2 tablespoons lemon juice shopping list
- 2 teaspoons sugar shopping list
- 2 tablespoons fish sauce shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 carrot grated shopping list
- 1 medium cucumber thinly sliced shopping list
- 1/2 pound lean cooked chicken cut into small cubes shopping list
- 1/2 pound shelled shrimp cooked shopping list
- 1/4 cup fresh cilantro leaves shopping list
- 1/2 cup coarsely chopped peanuts shopping list
How to make it
- Pour in just enough water to cover bottom of a saucepan then bring to boil and throw in sprouts.
- Leave in for a few seconds and remove immediately and drain well and allow to cool.
- Mix lemon juice with sugar, fish sauce, salt and pepper.
- Arrange bean sprouts, carrot and cucumbers on a serving dish then pour dressing over top.
- Place chicken and shrimp on top of salad and garnish with cilantro leaves and crushed peanuts.
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