Nộm tôm thịt (Shrimp and Pork Salad)

Tender pork belly slices and firm shrimp mixed with crunchy vegetables. The dressing is sharp, balancing sea saltiness with bright lime acidity.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 661
• Protein: 25 g
• Carbs: 29 g
• Fat: 47 g

Ingredients

• 300 g Pork belly ( whole for cooking )
• 250 g Shrimp ( peeled )
• 2 piece Carrot ( julienned )
• 1 piece Cucumber ( julienned without seeds )
• 0.5 piece Red onion ( thinly sliced )
• 3 tbsp fish sauce
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely chopped )
• 50 g Peanut ( roasted and crushed )
• 10 g Mint fresh ( leaves only )
• 10 g Vietnamese coriander ( chopped )
• 1 piece Green papaya ( peeled and shredded into strands )

Instructions

1. Cooking the proteins

   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. Technical cutting

   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. Preparing the dressing

   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. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

Eat immediately. Does not keep once dressed as the vegetables will soften.