• 1 large grapefruit, peeled, sectioned and cut crosswise into 10 inches pieces.
  • 150g pork tenderloin.
  • 100g shrimps
  • 1 big chilli.
  • 2 tablespoons lemon juice.
  • 2 tablespoons sugar.
  • 4 tablespoons fish sauce.
  • A pinch of salt.
  • A pinch of pepper.


  • 1 chilli flower.
  • 5g knot weed (can replace by sweet basil).
  • 5-7g mint leaves or celery
  • 1 tablespoons fried peanuts.
  • 1 tablespoons fried shallots.
  • Marinated sauce: in a bowl, place 2 tablespoons of lemon juice, 2 tablespoons of sugar, a pinch of salt, a pinch of pepper. Then mix them until the sugar is dissolved completely.
  • Big chilli: Cut in juilienne.
  • Pork tenderloin: Boil over medium heat about 8 minutes. Remove from heat, soak it in fresh water until cool enough to handle (5-10 minutes). Thinly slice it.
  • Shrimps: Boil over medium heat with fresh water and a little white vinegar or whit wine until opaque about 3-5 minutes. Remove from heat and soak them in fresh water 5-10 minutes. Then shell them.


  1. Marinate boiled shrims and pork with all of the marinated sauce. Let it stand for 10 minutes.
  2. Place grapefruit and julienned chillis, marinated shrimps and pork and 2 tablespoons of dipping fish sauce in a bowl. Then toss them until well combined.

-> Tranfer to a serving plate, sprinkle with fried peanuts, fried shallots, knotweed nd mint leaves for garnish. Then put a chilli flower on the top of the salad. To be served with dipping fish sauce.