Nộm tôm thịt (Shrimp and Pork Salad)
Ingredients
- 300 gPork belly (whole for cooking)
- 250 gShrimp (peeled)
- 2 pcCarrot (julienned)
- 1 pcCucumber (julienned without seeds)
- 0.5 pcRed onion (thinly sliced)
- 3 tbspfish sauce
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (finely chopped)
- 50 gPeanut (roasted and crushed)
- 10 gMint fresh (leaves only)
- 10 gVietnamese coriander (chopped)
- 1 pcGreen papaya (peeled and shredded into strands)
Method
Tender pork belly slices and firm shrimp mixed with crunchy vegetables. The dressing is sharp, balancing sea saltiness with bright lime acidity.
- 1
Immerse the pork belly in salted boiling water until cooked through but still tender. In the same water, poach the shrimp until pink and firm. Cool everything immediately in ice water to stop the cooking.
- 2
Slice the pork into very thin strips. Cut the shrimp in half lengthwise. Peel the green papaya and shred it into long strands. Cut the carrots and cucumber into regular julienne. Finely slice the red onion.
- 3
Crush the garlic and chili in a mortar. Mix with sugar, lime juice, and fish sauce. Stir until the sugar is completely dissolved; the sauce should lightly coat the back of a spoon.
- 4
In a large bowl, mix the papaya, vegetables, meat, and shrimp with the sauce. Add the chopped herbs at the last moment. Sprinkle with crushed peanuts for texture and crunch.
Frequently asked questions
How do you get this dish right?
- For whiter meat, add a splash of vinegar to the cooking water.
- Only toss with the dressing right before serving, otherwise the vegetables will release water and lose their crunch.
How long does this dish keep?
Eat immediately. Does not keep once dressed as the vegetables will soften.
