| 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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