Vietnamese Shrimp and Pork Salad
Ingredients
- 400 gPork belly (boiled then thinly sliced)
- 300 gShrimp (cooked and peeled)
- 2 pcCarrot (finely julienned)
- 1 pcKorean radish (finely julienned)
- 1 pcCucumber (seeded and sliced)
- 50 gPeanut (roasted and crushed)
- 2 tbspFried onions
- 1 pcMint fresh (leaves chopped)
- 1 pcVietnamese coriander (chopped)
- 4 tbspfish sauce
- 3 tbspLime juice
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (sliced without seeds)
- 100 gShrimp crackers (fried)
Method
A crunchy salad where tender pork belly meets firm pink shrimp. The balance between lime acidity and the depth of fish sauce awakens the fresh herbs.
- 1
Plunge the pork belly into boiling salted water until tender. Cook the shrimp separately: they should be pink and firm. Cool immediately in ice water to stop the cooking.
- 2
Cut the carrot and radish into fine julienne. Slice the cucumber on the bias. The pork belly should be cut into very thin, almost transparent slices.
- 3
Mince the garlic and Thai chili. Mix with fish sauce, lime juice, and sugar. The sugar must be completely dissolved, the sauce should be clear.
- 4
Mix the vegetables, chopped herbs, pork, and shrimp. Pour the sauce and stir gently. Sprinkle with crushed peanuts and fried onions. Serve immediately with shrimp crackers to provide a crunchy contrast to every bite.
Frequently asked questions
How do you get this dish right?
- The secret is in the cut: the thinner the vegetables, the better they absorb the dressing.
- Only toss with the dressing at the last moment to keep the vegetables crunchy.
- If the pork belly is too fatty, trim the excess after boiling.
How long does this dish keep?
Consume immediately. Does not store well in the fridge once dressed as the vegetables will release water.
