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 adag
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 db carrot julienned; 0,5 db cucumber julienned; 0,5 db red onion thinly sliced; 0,25 csésze cilantro chopped; 0,25 csésze mint chopped; 0,25 csésze roasted peanut crushed; 2 ek. fried shallot (opcionális); 4 ek. fish sauce; 3 ek. sugar; 3 ek. lime juice; 3 ek. water; 2 gerezd garlic minced; 1 db bird's eye chili minced (opcionális); 0,5 db 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.

Forkin eredeti receptje

Teljes idő: 1 ó
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: rákfélék, hal, földimogyoró és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

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 dbcarrot, julienned
0,5 dbcucumber, julienned
0,5 dbred onion, thinly sliced
0,25 csészecilantro, chopped
0,25 csészemint, chopped
0,5 dblemon, juiced

garnish

0,25 csészeroasted peanut, crushed
2 ek.fried shallot(opcionális)

dressing

4 ek.fish sauce
3 ek.sugar
3 ek.lime juice
3 ek.water
2 gerezdgarlic, minced
1 dbbird's eye chili, minced(opcionális)

Eszközök

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

Elkészítés

Lépésről lépésre

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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 20 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 5 p
6
Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 1 p
8
Transfer the salad to a serving platter. Garnish with crushed roasted peanuts and fried shallots (if using).
Körülbelül 1 p
A szakács megjegyzése: Serve immediately for the best texture and flavor.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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