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 porsjoner
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 stk. carrot julienned; 0,5 stk. cucumber julienned; 0,5 stk. red onion thinly sliced; 0,25 kopp cilantro chopped; 0,25 kopp mint chopped; 0,25 kopp roasted peanut crushed; 2 ss fried shallot (valgfritt); 4 ss fish sauce; 3 ss sugar; 3 ss lime juice; 3 ss water; 2 fedd garlic minced; 1 stk. bird's eye chili minced (valgfritt); 0,5 stk. 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.

En original oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde krepsdyr, fisk, peanøtter og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

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 stk.carrot, julienned
0,5 stk.cucumber, julienned
0,5 stk.red onion, thinly sliced
0,25 koppcilantro, chopped
0,25 koppmint, chopped
0,5 stk.lemon, juiced

garnish

0,25 kopproasted peanut, crushed
2 ssfried shallot(valgfritt)

dressing

4 ssfish sauce
3 sssugar
3 sslime juice
3 sswater
2 feddgarlic, minced
1 stk.bird's eye chili, minced(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Hold den god

Oppbevaring

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

Oppvarming

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