Gỏi ngó sen (Lotus Root Salad)

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.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 661
• Protein: 28 g
• Carbs: 24 g
• Fat: 49 g

Ingredients

• 300 g Pork belly ( whole for cooking )
• 300 g Shrimp ( whole )
• 2 piece Carrot ( julienned )
• 4 tbsp fish sauce
• 3 tbsp Lime juice
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely sliced )
• 1 piece Mint fresh ( leaves picked )
• 1 piece Fresh cilantro ( chopped )
• 50 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions
• 100 ml Rice vinegar ( for rinsing )
• 400 g Pickled lotus roots ( drained and rinsed )

Instructions

1. Cooking the meat

   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. Preparing the shrimp

   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. Cutting the vegetables

   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. Making the dressing

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Consume immediately. The salad will release water if left to sit for too long.