Gỏi Ngó Sen Tôm Thịt

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1. 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.

   Около 30 мин

   Совет повара: Soaking in ice water with acid helps maintain the crispness of the lotus stems.

2. 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.

   Около 20 мин

   Совет повара: You can boil the pork ahead of time to save on prep time.

3. 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.

   Около 5 мин

   Совет повара: Do not overcook the shrimp, or they will become rubbery.

4. 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.

   Около 3 мин

   Совет повара: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, salty, and spicy.

5. 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.

   Около 5 мин

6. 6

   Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.

   Около 2 мин

   Совет повара: Use your hands to gently mix for even distribution without bruising the ingredients.

7. 7

   Add the chopped cilantro and mint to the salad and toss once more.

   Около 1 мин

8. 8

   Transfer the salad to a serving platter. Garnish with crushed roasted peanuts and fried shallots (if using).

   Около 1 мин

   Совет повара: Serve immediately for the best texture and flavor.