Gỏi Ngó Sen Tôm Thịt (Lotus Stem Salad with Shrimp and Pork)
Món truyền thống · Vietnamese
A classic Vietnamese salad featuring crunchy lotus stems, succulent shrimp, tender pork, and a vibrant, tangy dressing. This dish is a refreshing balance of textures and flavors, perfect as an appetizer or light meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Lotus stems500g
- Shrimp200g
- Pork belly200g
- Carrots100g
- Cucumber100g
- Fresh mint30g
- Fresh cilantro30g
- Fish sauce4 tbsp
- Lime juice3 tbsp
- Sugar2 tbsp
- Garlic2 cloves
- Chili1
- Roasted peanuts50g
- Fried shallots30g
- Salt1 tsp
- Black pepper1/2 tsp
- Wateras needed
Các bước
- 1
Prepare the lotus stems: Peel the tough outer layer, then slice them thinly. Soak in cold water with a little vinegar or lime juice for 15-20 minutes to keep them crisp and white. Drain and pat dry.
- 2
Boil the pork belly until cooked through. Let it cool, then slice thinly.
- 3
Peel and devein the shrimp. Boil or steam until pink and cooked. Let cool.
- 4
Shred the carrots and cucumber. Finely chop the mint and cilantro.
- 5
Make the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and finely chopped chili. Add a tablespoon of water if needed to reach desired consistency.
- 6
In a large bowl, combine the prepared lotus stems, shrimp, pork slices, shredded carrots, cucumber, mint, and cilantro.
- 7
Pour the dressing over the salad and toss gently to combine. Ensure all ingredients are evenly coated.
- 8
Transfer the salad to a serving platter. Garnish generously with crushed roasted peanuts and fried shallots.
