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Gỏi Tôm Thịt – Shrimp and Pork Salad
More recipes: Vietnamese recipes · All Asian recipes
Gỏi Tôm Thịt – Shrimp and Pork Salad
Laura Chen
4
20 Minuten
10 Minuten
250
Vietnamese
Main course
Gỏi tôm thịt is a Vietnamese salad of cooked shrimp, strips of pork, daikon, carrot and cucumber. Mint and cilantro make it fresh, and the dressing of fish sauce, lime and chili adds punch. Serve it as an appetizer or a light main course.
Ingredients
- 200 g shrimp, peeled and deveined
- 200 g thinly sliced pork
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- 1/2 cucumber, cut into thin strips
- 1 handful fresh mint leaves
- 1 handful fresh cilantro
- 2 scallions, finely sliced
- 50 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- Juice of 1 lime
- 1 tsp sugar
- 1 small chili pepper, finely chopped (optional)
Instructions
- Boil the shrimp in lightly salted water for about 3 minutes, until pink. Let cool.
- Boil the pork in boiling water for about 2-3 minutes, until cooked through. Let cool and cut into thin strips.
- Put the carrot, daikon, cucumber, mint, cilantro and scallions in a large bowl.
- Add the cooked shrimp and pork strips.
- In a small bowl, mix the fish sauce, lime juice, sugar and chopped chili (if using) to make the dressing.
- Pour the dressing over the salad and toss well.
- Sprinkle the salad with chopped peanuts and serve.
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More recipes: Vietnamese recipes · All Asian recipes