Salad with lotus stems

The blog of Vietnamese cuisine today offers delicious Vietnamese salad, goi ngó tôm sen (lotus stem salad with shrimp). In southern Vietnam, the GOI ngó sen is one of the most popular and appreciated salad dishes. The combination of lightness, tender shrimp, fresh flavors of lemon, coriander flavor and simplicity of the realization of this dish should please you.

That's the recipe for salad with lotus stems.

For 4 servings
Preparation: 35 minutes
Cooking: 30 minutes

ingredients:

• 
  
• 500 g peeled lotus stems
• 200g pork belly
• 300 g of fresh shrimp
• 100 g carrots, sliced
• 5 tablespoons fresh lemon juice
• ½ cup white vinegar
• 4 tablespoons sugar spoons
• 1 tablespoon fish sauce sauce
• 2 teaspoons salt
• 50 g grids peanuts, crushed
• 2 teaspoons minced garlic
• 2 large peppers (1 cup sliced, 1 finely chopped)
• 1 onion, cut into strips, marine in 4 tablespoons rice vinegar
• ½ cup of Vietnamese coriander, finely chopped
• 2 tablespoons crunchy onion
• 100g dried shrimp fritters
• Vegetable oil
• The fish sauce of garlic sauce and chilli

Production :

1. Cut the lotus stems into pieces of 5 cm, then split each section into two. Mix a liter of water with 3 tablespoons fresh lemon juice. Soak the lotus stems in the lemon water for 20 minutes.

2. Leave to drain lotus stems. Mix two tablespoons of sugar with lotus stems and carrots. Let stand 15 minutes.

3. Wash the prawns. Cook 5 minutes in a mixture of half a cup of water, a half cup of vinegar and ½ teaspoon salt. Let drain and shell them, throw the head and the shell, but keep the shrimp tail.

4. Cook the pork belly in two cups of water with ½ teaspoon salt for 20 minutes. Remove the meat, cut into thin slices of 3 cm wide.

5. Mix a tablespoon of fish sauce sauce with 2 tablespoons of fresh lemon juice, 2 tablespoons sugar, pepper and chopped garlic.

6. In a bowl, mix the lotus stems, shrimp, meat, pickled onion, fish sauce sauce, Vietnamese coriander and chilli flakes.

7. Fry the shrimp fritters dehydrated in a hot oil bath. Remove the oil as soon as they are inflated and start to turn yellow, then let them drain on kitchen paper.

8. Serve the salad on a plate, sprinkle with the toasted and crushed peanuts and crispy onion.

9. This salad is consumed quickly, with this fried shrimp and fish sauce sauce with garlic and chilli