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 份
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 个 carrot julienned; 0.5 个 cucumber julienned; 0.5 个 red onion thinly sliced; 0.25 杯 cilantro chopped; 0.25 杯 mint chopped; 0.25 杯 roasted peanut crushed; 2 汤匙 fried shallot (可选); 4 汤匙 fish sauce; 3 汤匙 sugar; 3 汤匙 lime juice; 3 汤匙 water; 2 瓣 garlic minced; 1 个 bird's eye chili minced (可选); 0.5 个 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 的原创食谱

总用时: 1小时
份量: 4
难度: 中等

过敏原信息： 可能含有甲壳类、鱼类、花生和大豆。如有过敏，请务必查看配料包装。

备料

配料

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 个carrot, julienned
0.5 个cucumber, julienned
0.5 个red onion, thinly sliced
0.25 杯cilantro, chopped
0.25 杯mint, chopped
0.5 个lemon, juiced

garnish

0.25 杯roasted peanut, crushed
2 汤匙fried shallot(可选)

dressing

4 汤匙fish sauce
3 汤匙sugar
3 汤匙lime juice
3 汤匙water
2 瓣garlic, minced
1 个bird's eye chili, minced(可选)

厨具

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

做法

分步操作

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

妥善保存

储存

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

重新加热

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