Gỏi ngó sen (Lotus Root Salad)
Ingredients
- 300 gPork belly (whole for cooking)
- 300 gShrimp (whole)
- 2 pcCarrot (julienned)
- 4 tbspfish sauce
- 3 tbspLime juice
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (finely sliced)
- 1 pcMint fresh (leaves picked)
- 1 pcFresh cilantro (chopped)
- 50 gPeanut (roasted and crushed)
- 2 tbspFried onions
- 100 mlRice vinegar (for rinsing)
- 400 gPickled lotus roots (drained and rinsed)
Method
A crunchy mix of lotus roots and carrots, balanced by firm shrimp and tender pork belly. Lime acidity and fish sauce aroma bring a sharp, vibrant finish.
- 1
Submerge the pork belly in simmering water. Cook until the meat is supple and a knife tip pierces it easily. Let cool then slice into thin, even strips.
- 2
Poach the shrimp in the same water. They are ready when they become opaque, pink, and firm to the touch. Slice them in half lengthwise once cooled.
- 3
Cut carrots into fine julienne. Rinse lotus roots in clear water with a bit of rice vinegar to keep them white. Pat them dry thoroughly.
- 4
Mince the garlic and Thai chili. Dissolve sugar in lime juice and fish sauce. The mixture must be balanced between acidic, salty, and sweet.
- 5
Mix vegetables, meat, and shrimp in a large bowl. Pour the sauce and toss until every element is coated and glossy. Add fresh herbs at the last moment.
Frequently asked questions
How do you get this dish right?
- Don't overcook the pork belly; it needs to stay firm for thin slicing.
- The secret is in drying the vegetables: if they are wet, the sauce will be diluted.
- Add the peanuts right before serving so they stay crunchy.
How long does this dish keep?
Consume immediately. The salad will release water if left to sit for too long.
