ReceptnaptárRecipes › Southeast Asian › Lunch
Gỏi ngó sen (lotus root salad with shrimp and pork)
A crisp Vietnamese festive salad with lotus stem or root, shrimp and pork, in a sweet-sour fish sauce dressing. Served at weddings and Lunar New Year.
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Method
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- Cook the pork in salted water for 20-25 minutes, let cool, and cut into thin slices.
- Cook the shrimp in boiling water for 2 minutes, plunge into cold water, peel, and halve lengthways.
- Mix the dressing ingredients until the sugar dissolves.
- Combine the lotus, carrot and cucumber in a bowl, pour over two-thirds of the dressing, and let sit for 5 minutes.
- Add the pork, shrimp and torn herbs, and toss gently.
- Pile onto a platter, drizzle with the remaining dressing, sprinkle with peanuts and fried shallots, and serve with rice crackers.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pickled lotus stem is sold jarred in Asian shops; rinse before using.
- Crisp white cabbage or kohlrabi also works instead of lotus.
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