AppetizerSide DishSalad

Gỏi Ngó Sen Tôm Thịt

Name: Gỏi Ngó Sen Tôm Thịt
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 porcije
Cuisine: vietnamese
Ingredients: 300 g lotus stem peeled, thinly sliced, soaked in ice water with lemon juice; 250 g shrimp peeled, deveined; 200 g pork belly boiled until cooked, thinly sliced; 1 kom carrot julienned; 0,5 kom cucumber julienned; 0,5 kom red onion thinly sliced; 0,25 šalica cilantro chopped; 0,25 šalica mint chopped; 0,25 šalica roasted peanut crushed; 2 žlica fried shallot (neobavezno); 4 žlica fish sauce; 3 žlica sugar; 3 žlica lime juice; 3 žlica water; 2 češanj garlic minced; 1 kom bird's eye chili minced (neobavezno); 0,5 kom lemon juiced

This refreshing Vietnamese lotus stem salad features a delightful crunch from fresh lotus stems, combined with succulent shrimp and tender pork. It's tossed in a vibrant nuoc cham dressing and garnished with herbs and crushed peanuts for a burst of flavor and texture.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati rakovi, riba, kikiriki i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

300 glotus stem, peeled, thinly sliced, soaked in ice water with lemon juice
250 gshrimp, peeled, deveined
200 gpork belly, boiled until cooked, thinly sliced
1 komcarrot, julienned
0,5 komcucumber, julienned
0,5 komred onion, thinly sliced
0,25 šalicacilantro, chopped
0,25 šalicamint, chopped
0,5 komlemon, juiced

garnish

0,25 šalicaroasted peanut, crushed
2 žlicafried shallot(neobavezno)

dressing

4 žlicafish sauce
3 žlicasugar
3 žlicalime juice
3 žlicawater
2 češanjgarlic, minced
1 kombird's eye chili, minced(neobavezno)

Oprema

pot · large bowl · cutting board · knife · whisk · small bowl

Postupak

Korak po korak

1
Prepare the lotus stems by peeling them, thinly slicing them, and soaking them in a bowl of ice water with lemon juice for at least 30 minutes to keep them crisp and prevent browning.
Oko 30 min
Napomena kuhara: Soaking in ice water with acid helps maintain the crispness of the lotus stems.
2
Boil the pork belly in water until it is fully cooked and tender, about 15-20 minutes. Once cooked, remove it from the water, let it cool, and then slice it thinly.
Oko 20 min
Napomena kuhara: You can boil the pork ahead of time to save on prep time.
3
Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and set aside.
Oko 5 min
Napomena kuhara: Do not overcook the shrimp, or they will become rubbery.
4
In a small bowl, whisk together the fish sauce, sugar, lime juice, water, minced garlic, and minced bird's eye chili (if using) to create the dressing. Stir until the sugar dissolves completely.
Oko 3 min
Napomena kuhara: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, salty, and spicy.
5
Drain the lotus stems thoroughly and gently squeeze out any excess water. Combine the lotus stems, sliced pork, cooked shrimp, julienned carrot, julienned cucumber, and sliced red onion in a large mixing bowl.
Oko 5 min
6
Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
Oko 2 min
Napomena kuhara: Use your hands to gently mix for even distribution without bruising the ingredients.
7
Add the chopped cilantro and mint to the salad and toss once more.
Oko 1 min
8
Transfer the salad to a serving platter. Garnish with crushed roasted peanuts and fried shallots (if using).
Oko 1 min
Napomena kuhara: Serve immediately for the best texture and flavor.

Pravilno čuvanje

Čuvanje

Store leftover Gỏi Ngó Sen Tôm Thịt in an airtight container in the refrigerator.

Podgrijavanje

This salad is best enjoyed cold and does not require reheating.