Pork Vegetables And Grapefruit In Lettuce Leaves Recipe

Ingredients

Directions

1. Prep time: 20 minutes Cook time: 20 minutes The Vietnamese serve wonderful combinations of meats and vegetables, and sometimes even noodles rooled up in lettuce leaves.
2. What a neat way to eat a salad! No fork is needed.
3. Trim pork of any visible fat.
4. In a saucepan, combine pork and broth.
5. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
6. Add shrimp, cover and continue to simmer for 3-5 minutes longer or until pork is no longer pink and shrimp is cooked.
7. Remove from heat and allow pork and shrimp to cool in liquid.
8. Drain, then cut pork into thin strips and cut shrimp into slivers.
9. Cut onion in half lengthwise, then into thin crosswise slices.
10. Shred carrot and cucumber as for coleslaw.
11. Squeeze out moisture.
12. Wash bean sprouts, removing bitter root ends, and chop.
13. In a bowl or on a platter, pile ingredients in separate mounds, cover and refrigerate.
14. Before serving, cuut grapefruit in half.
15. Scoop out pulp, reserving shells.
16. Removing pulp from membranes, discarding membranes and seeds.
17. Add pulp to prepared vegetables and meat.
18. Sprinkle sesame seeds, soy sauce and sweetener over mixture.
19. Toss thoroughly to coat ingredients with dressing.
20. Spoon into bowl or empty grapefruit shells, if desired, to serve.
21. Place rinsed and dried lettuce leaves on plate.
22. Have each diner spoon about 1/4 cup salad onto a lettuce leaf, then fold in sides and roll up leaves to eat by hand.
23. Makes 6 servings.