Tuesday, April 24

♥ Spring Inspired Vietnamese Salad (GOI)

 Serves 2
  • 1/2 lb. of pork shoulder
  • 1/4 lb. of shrimp deveined and slit into half
  • 1 Granny Smith Apple cut thinly into julience strips
  • 1 stalk of celery thin sliced
  • 1 big carrot cut into very fine julienne strips
  • 1 red pepper thinly sliced
  • 1 green pepper thinly sliced
  • 1 stalk of rhubarb thinly slided (optional)
  • 1/2 bunch of radish sliced in half

Ingredients for fish sauce:
  • 2 tablespoon of premium fish sauce
  • 1 tablespoon of sugar of palm/brown sugar
  • 1 tablespoon of lime juice
  • 1/4 table spoon of garlic
  • Add hot sauce or chilies depend on your taste

1. Put all the vegetable ingredients into a mixing bowl
2. Grill or boil the pork shoulder and cut it into thin strip
3. Grill or boil the shrimp
4. Add the pork and shrimp into the mixing bowl
5. Add the mixed fish sauce into the bowl so it can soak up the flavors

  • Plating to your visual liking because this salad itself is already punctuated with contrasts and textures.
  • Pair it with a glass of Saigon lager on a summer day.

  Thanks to my dear friend
 Chef and Images: Tram J. VuDinh

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