Seduction Meals is pleased to present the first of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.

Moshe fell in love with Vietnamese food during his first visit to New York City in 1983 when he dined at the ultra trendy hot spot of the time, Indochine. He was inspired to take cooking classes at ICE with master chef Andrea Nguyen, and quotes his favorite Vietnamese restaurant in NYC is OMAI in Chelsea.

"Every since I was introduced to Thai & Vietnamese cuisines, two of my favorites, I have always loved most of the salads dishes. These tangy but sweet, crispy but wilted, crunchy but hot salads are always perfect starters and an appetite teasers for me. I am happy I finally can prepare them in my kitchen for my friends. Here is one of my all time favorites-- Vietnamese Cucumber & Shrimp Salad."

Cucumber and Shrimp Salad
Serves 4 to 6
Recipe and photo by Moshe Aeylon
Adapted from a recipe by Andrea Nguyen

Start by making the Dressing

• 1/4 cup fresh lime juice (about 2 limes)
• 3 1/2 tablespoons sugar
• 3 tablespoons fish sauce
• 2 tablespoons water
• 1 or 2 Thai or Serrano chilies, finely chopped (optional)

To make the dressing
In a small bowl, combine the lime juice, sugar, water, fish sauce, and chilies and stir to dissolve the sugar. Set aside to develop the flavors.

Cucumber and Shrimp Salad Ingredients

• 2 to 2 1/2 pounds pickling (Kirby) or English cucumbers
• 2 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 carrot, peeled and finely shredded
• 1 boneless, skinless chicken breast, about 1/4 pound
• 1 boneless pork loin chop, about 1/4 pound
  
• 1/4 pound precooked bay or small shrimp
• 1/3 cup unsalted roasted peanuts, chopped
• 1 tablespoon sesame seeds, toasted and crushed in a mortar

Directions

1. Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the  English cucumbers will have few seeds).
   
2. Cut the halves crosswise into slices a scant 1/8-inch thick.
   
3. Put the cucumbers and carrot in a large bowl, add 1 1/2 of the salt, and the sugar, and toss to mix. Set aside for 30 minutes to seep.  A pool of juice will accumulate at the bottom of the bowl.
4. Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. 
5. Working in batches, wring out excess moisture in a non-terry dish towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely, and do not crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) 
6. Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
7. Trim and excess fat from the pork chop.
   
8. Fill a small saucepan half full with water add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. 
9. Drop in the chicken breast and pork chop into the water. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. 
10. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Make sure the pork and chicken have cooled to room temperature before adding them to the vegetables.
11. Place the precooked shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
12. Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. 
13. Pour on the dressing and toss again. (If you don't want to bite into a piece of chili unexpectedly, strain the dressing over the salad.) 
14. Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. 
15. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.