Gỏi Ngó Sen Tôm Thịt

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Steg för steg

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.

   Cirka 30 min

   Kockens tips: 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.

   Cirka 20 min

   Kockens tips: 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.

   Cirka 5 min

   Kockens tips: 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.

   Cirka 3 min

   Kockens tips: 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.

   Cirka 5 min

6. 6

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

   Cirka 2 min

   Kockens tips: 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.

   Cirka 1 min

8. 8

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

   Cirka 1 min

   Kockens tips: Serve immediately for the best texture and flavor.