Gỏi Ngó Sen Tôm Thịt with Green Papaya
80% chuẩn vị · Vietnamese
A regional variation of the classic Gỏi Ngó Sen Tôm Thịt, this version incorporates shredded green papaya for an added layer of crispness and a slightly different texture profile, while maintaining the signature sweet, sour, and savory flavors.
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 stems400g
- Shrimp150g
- Pork belly150g
- Green papaya200g
- Carrots50g
- Fresh mint25g
- Fresh basil25g
- 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 lotus stems as in the classic recipe: peel, slice thinly, and soak in cold water with lime/vinegar. Drain and pat dry.
- 2
Boil pork belly until cooked, cool, and slice thinly.
- 3
Boil or steam shrimp until cooked, then cool.
- 4
Peel and shred the green papaya and carrots.
- 5
Finely chop the mint and basil.
- 6
Prepare the dressing: Whisk together fish sauce, lime juice, sugar, minced garlic, and chili. Add a little water if needed.
- 7
In a large bowl, combine lotus stems, shrimp, pork slices, shredded green papaya, carrots, mint, and basil.
- 8
Pour the dressing over the salad and toss gently.
- 9
Serve on a platter, garnished with crushed peanuts and fried shallots.
