Serving: 4-6 Servings
2 Jar lotus stems (drained and rinsed)
½ Cup pork belly (boiled and thinly sliced)
½ Cup shrimp (poached, shelled and halves lengthwise)
2/3 Cup do chua - Vietnamese pickled carrot and daiko
¼ Cup rau ram – Vietnamese coriander (roughly chopped)
2 oz Roasted peanut (roughly chopped)-optional
¼ Cup fried shallot
Nuoc mam dressing
1 1/2 Tbsp fish sauce
1 1/2 Tbsp vinegar
1 1/2 Tbsp warm water
1 Tbsp sugar
1-2 Chiles (finely chopped)-optional
1 - Nuoc mam dressing-In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve. Set dressing aside.
2 - Drained and rinse lotus stem. Align stems together and cut stems crosswise. Put all stems into a large bowl and cover with cold water, soak for 5 minutes. Thoroughly drain and put stems in a salad bowl.
3 - Combine cooked pork belly, shrimp, do chua, and rau ram together. Toss salad until everything is mixed evenly.
4 - Pour nuoc mam dressing on salad and let sit for a few minutes before serving.
5 - Sprinkle roasted peanut and fried shallot over the top right before serving.
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