Make 4-6 servings as an appetizer
1/4 lb lean pork
1/4 lb shrimp
2 garlic cloves, crushed and divided
1 shallot or 1/4 small yellow onion, coarsely chopped
2 Tbs sugar
1/8 tsp salt and extra for season water
2 Tbs fish sauce
2 Tbs lime juice
1 large pomelo or 2 large grapefruits
1/2 cup very fine julienne carrots
1/4 cup Vietnamese mint or any kind mint
A few sprigs cilantro, coarsely chopped
1 red Thai chili
1/4 cup peanut, coarsely crushed
1 Tbs deep fried onion (recipe in Deep fried onion post)
Shrimp chips (optional)
- Put pork in a small pot, cover with water, season with salt (1 cup water with 1/4 tsp salt), 1/2 crushed garlic garlic, and and shallot. Bring it boil over medium high heat. Turn the heat down to medium low, cover with a lid and simmer for 15 minutes, check by poke a fold or knife in the center and the juice should be clear . Remove pork, drop it into a bow of ice water. When the pork is cool, slice into thinly slices. Turn the heat up to medium high, add shrimp to the same pot which pork was cooked and cook a few minutes until shrimp turns pink. Turn off the heat, remove shrimp, drop shrimp into the same ice water bowl until cool, peel, and slice in 1/2 lengthwise if use large shrimp. Taste the broth, it may be saved for making soup.
- Mix 1/2 crushed garlic, fish sauce, sugar, lime juice, and hot pepper. Taste and adjust seasoning if needed.
- Peel the pomelo, removed seeds and white membrane (bitter taste), and break into bite sizes: 1/2 to 3/4- in chunks. Toss with 1/8 tsp of salt. Set aside.
- Before serving, thinly slice mint and cilantro. Combine pomelo, carrot, herbs and 2/3 of dressing. Toss, taste and add more if needed. Transfer to a serving platter, sprinkle peanut, and deep fried onion. May serve with shrimp chips and extra sauce.
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