GOI THAI RECIPES

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G?I TÔM B?P C?I RECIPE | BON APPÉTIT



G?i Tôm B?p C?i Recipe | Bon Appétit image

Tyna Hoang’s g?i tôm b?p c?i is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nu?c ch?m.

Provided by Tyna Hoang

Yield 4 servings

Number Of Ingredients 15

2 Tbsp. sugar
2 red or green Thai chiles, thinly sliced
1 garlic clove, finely grated
Juice of 1 lime
¼ cup fish sauce
1 13.5-oz. can unsweetened coconut milk
1 tsp. kosher salt, plus more
8 oz. large shrimp, peeled, deveined
½ head small green cabbage, shredded (about 5 cups)
2 medium carrots, peeled, shaved
½ medium red onion, thinly sliced
¼ cup coarsely torn cilantro
¼ cup coarsely torn mint
¼ cup store-bought fried shallots
¼ cup crushed dry-roasted peanuts

Steps:

  • Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.
  • Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.
  • Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside. Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.

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