Ground Meat, Crab, And Grapefruit Vietnamese Salad

This refreshing Vietnamese-inspired salad offers a delightful contrast of textures and flavors. Crispy, savory ground meat pucks provide a hearty base, while tender crab meat adds a sweet, briny richness. The dish is lifted by the bright, acidic punch of fresh grapefruit segments, creating a balance that is both light and satisfying. Dressed simply with lime juice, nuoc mam, and water, it highlights the quality of the ingredients without overpowering them. Garnished with fresh herbs, ginger, and chili, it delivers a complex aroma and a kick of heat. Perfect for a warm evening dinner or as a sophisticated appetizer, this dish brings the fresh, herbal notes of Southeast Asian cuisine to your table with minimal effort.

Cuisine: Vietnamese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 116.3

Dietary: Gluten-free

Description

This refreshing Vietnamese-inspired salad offers a delightful contrast of textures and flavors. Crispy, savory ground meat pucks provide a hearty base, while tender crab meat adds a sweet, briny richness. The dish is lifted by the bright, acidic punch of fresh grapefruit segments, creating a balance that is both light and satisfying. Dressed simply with lime juice, nuoc mam, and water, it highlights the quality of the ingredients without overpowering them. Garnished with fresh herbs, ginger, and chili, it delivers a complex aroma and a kick of heat. Perfect for a warm evening dinner or as a sophisticated appetizer, this dish brings the fresh, herbal notes of Southeast Asian cuisine to your table with minimal effort.

Ingredients

3/4 cup Ground pork or beef
3 tablespoon Water
2 tablespoon Lime or lemon juice
2 tablespoon Nuoc Mam sauce
2 tablespoon Maggi liquid seasoning
1 teaspoon Anchovy extract
1 whole Green chili pepper, finely sliced
1 small Spanish onion, finely diced
1/2 inch Fresh root ginger, finely chopped
1 tablespoon Fresh cilantro, finely chopped
1 small can Crabmeat, thoroughly drained
1 whole Pomelo or pink grapefruit, segmented and halved

Directions

1
Combine the water, lime juice, nuoc mam, Maggi seasoning, and anchovy extract in a small bowl to create the dressing. Set aside.
2
Heat a non-stick skillet over medium-high heat. Add the ground pork or beef and break it up into small, thin patties or crumbles.
3
Cook the meat until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
4
In a large mixing bowl, combine the drained crabmeat, diced onion, sliced chili, chopped ginger, and chopped cilantro.
5
Add the cooked ground meat to the bowl with the crab mixture and gently toss to combine.
6
Pour the dressing over the meat and crab mixture and toss gently to coat evenly.
7
Arrange the grapefruit or pomelo segments on a serving platter or individual plates.
8
Spoon the meat and crab salad over the citrus segments and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 116.3kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2.7g14%
Cholesterol 35.1mg12%
Sodium 68.3mg3%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.1g1%
Sugars 0.4g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vietnamese, salad, grapefruit, crab, ground pork, ground beef, nuoc mam, lime, fresh herbs, ginger, chili, cilantro, onion, citrus, seafood, light dinner, appetizer

Read it online: https://www.chefs-mate.com/recipe/ground-meat-crab-and-grapefruit-vietnamese-salad/