VIETNAMESE LOTUS ROOT SALAD (GOI NGO SEN)
"This dish is comprised of crunchy pickled lotus roots, pickled carrots and daikon, tender chicken, pork or shrimp, and dressed with fish sauce vinaigrette (nuoc mam pha), crispy fried shallots and roasted peanuts. So light, refreshing, and so easy to prepare."
Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- "Boil the pork shoulder in water and a little bit of salt and sugar. Boil the shrimp with the shell on in water. Set aside the pork shoulder and shrimp and let it cool. Rinse out the pickled lotus roots. Cut the lotus roots in half shortwise, diagnally in bite size pieces. Coarsely chop the fresh coriander and mints. Now with the pork and shrimp cooled, slice the pork thinly. Peel the shrimp and slice the shrimp in half lengthwise deveining at the same time. In a large bowl, mix together the drained pickled carrots and daikon, lotus roots, mint, coriander, sliced pork, and nouc mam cham. Top the the salad with shrimp, roasted peanuts, and fried shallots. Enjoy this simple, deliciously crunchy Vietnamese lotus root salad."
Nutrition Facts : Calories 5 calories, FatContent 0.0832200002391903 g, CarbohydrateContent 0.958740002755604 g, CholesterolContent 0 mg, FiberContent 0.775200023971849 g, ProteinContent 0.375060001077995 g, SaturatedFatContent 0.0217740000625827 g, ServingSize 1 1 Serving (96g), SodiumContent 3.42000000982974 mg, SugarContent 0.183539978783755 g, TransFatContent 0.013680000039319 g
VIETNAMESE LOTUS ROOT SALAD | FOODTALK
Provided by Kelly's Culinary Adventures
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 4
Number Of Ingredients 15
Steps:
- For the salad, layer all of the different vegetables in a bowl ending with the shrimp on top as it makes for a prettier presentation.
- For the dressing, combine all of the ingredients together and stir until the sugar has dissolved.
- There is no need to dress the salad in advance. When you are ready to eat, pour the dressing over, toss and serve.
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