Recipe - Pork And Crab Salad

1 3 One half ounces pork loin
3 One half ounce White crab meat; cooked
1 tablespoon Sesame seeds
1 Lettuce
2 Plum tomatoes; seeded and
cut or sliced up
; in strips
2 Green peppers; preferably
the long
; pale green type,
; seeded and
Sliced in strips
One half Cucumber; very thinly cut or sliced up
2 Carrots; cut in slivers
4 Sprigs Thai basil
3 Sprigs fennel; up to 4
6 Sprigs rao ram
4 Sprigs mint

NUOC CHAM DRESSING
2 tablespoon Unsalted peanuts
1 tablespoon Chilli oil
2 teaspoon Sugar or to taste
4 tablespoon Water
4 tablespoon Fish sauce
6 tablespoon Lime juice

Put the pork in a pan with just enough cold water to cover. Bring to the
boil, reduce the heat and simmer until tender, about 20 minutes. Leave in
the water for 10 minutes, then strain and put aside until cold.

Shred the crab meat and slice the pork into very thin rounds. Dry roast the
sesame seeds until golden.

Line a platter with lettuce leaves. Arrange the tomatoes, peppers,
cucumber, spring onions, carrots and herb leaves on the lettuce. Top with
the pork and crab meat. Scatter over the sesame seeds.

Make the nuoc cham dressing by dry roasting the peanuts until they have
darkened a little. Grind them coarsely and mix with all the other dressing
ingredients. Stir well then spoon it over and serve.

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