The Classic Cuisine of Vietnam/Bach Ngo 1979

Vegetables with Meat in a Grapefruit Shell (Nom Trai Buoi)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium onion distilled white vinegar 2 cups bean sprouts
4 ounces pork butt 1 large carrot skin of 1 large cucumber
2 ounces raw shrimp, in shell 1 small dried squid 2 tablespoons sesame seeds
Nuoc Cham 1 large grapefruit 1 long, fresh hot red chili pepper
shrimp chips



1 Slice the onin in half lengthwise; cut across in paper-thin horizontal slices. Cover with distilled white vinegar for 20 minutes, then drain and discard the vinegar. Squeeze the onion dry with your hands.
2 Plunge the bean sprouts into boiling water and drain immediately.
3 Boil the pork for 20 minutes, then drain and cut into thin slices and then into long, narrow strips; cut the carrot and cucumber skin into strips the same size as the pork. Boil the shrimp for 3 minutes; shell and devein, then shred.
4 Toast the dried squid in the broiler until slightly brown, or over an open flame in a wire broiler. Remove from the heat and pound with the back of a knife to tenderize. Shred the squid with your hands, just pulling it apart.
5 Toast the sesame seeds.
6 Combine all the preceding ingredients and add the nuoc cham to them, mixing well.
7 Remove and discard the top of the grapefruit and scoop out the pulp. Add 3 tablespoons of the pulp to the meat and vegetable mixture, then fill the empty grapefruit shell with it.
8 Slice the chili pepper vertically into 8 sections, without cutting through to the stem, to simulate a flower and decorate the grapefruit shell by sticking the chili pepper into the top.
9 Serve as a spread on shrimp chips.

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