Vietnamese Shrimp Salad Recipe
Salads are popular in Vietnam. Simple combinations such as cooked shrimp and lotus rootlets are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable nuoc mam sauce or nuoc cham, used as a dressing
250 g cooked shrimp, shelled, tail intact
150gÂ cooked pork (lean pork or belly ), cut into strips
150 g carrot cut into strips
150 g lotusrootletÂ shredded into thin trips, soak in water with lemon juice added
50 g green capsicum cut into strips
1/4 pineapple cut into thin strips
30 g roasted sesame
Juice of 4-5 lime
mint, vietnamese coriander,Â finely chopped
chilli, finely chopped
Dressing : 1 tbsp plum sauce + 3 tbsp chilli sauce + 1 /2 tbspÂ cooking oil + juice of lemon + 5 tbsp sugar + 3 tbsp fishsauce.
Combine all the ingredients.Mix well until sugar dissolved
Salad:In a large mixing bowl add all salad ingredients. add salad dresing little by little ,toss and test for the taste.
Transfer to serving dish, top with chopped mint and coriander, sesame. Served with mixed fish sauce and shrimp cracker
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