Goi Cu Sen Non Tom Thit (Vietnamese Young Lotus Root Salad with Shrimp and Pork)
For 2 to 4 servings, you'll need:
1 15-oz jar young lotus roots in brine
1/4 lb pork, preferably a butt or shoulder portion with skin-on
About a dozen shrimp, peeled and deveined
2 or 3 bell peppers in different colors, thinly sliced
1/2 cup chopped rau ram (Vietnamese coriander) or cilantro
Hanh Dam (Vietnamese Vinegared Onions)
Substitute chicken for the pork and shrimp.
Hanh Phi (Vietnamese Fried Shallots)
For the dressing:
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)
Make the Hanh Dam (Vietnamese Vinegared Onions) and set aside.
Peel and devein the shrimp. Boil the pork and shrimp. Slice pork thinly into 1-inch by 2-inch pieces. Slice the shrimp in half.
I sometimes buy a 1 or 2 pound portion of pork butt or shoulder, with skin attached, and then cut it into quarters. Bag separately and store in the freezer for just such instances as this salad when I don't need a whole lot of meat. Since you're going to all that trouble, you can boil a full portion of the pork and make Goi Cuon (Vietnamese Salad/Spring/Summer Rolls).
Young lotus root can be found in the canned fruits and vegetable aisle of most Asian grocery stores. If your grocery store has a large fresh pickled section, you can also find them in the big bins. You can leave them whole or slice on the diagonal. Wash and lightly squeeze out excess liquid before using. These are slightly different from mature lotus roots, which can be made into Canh Cu Sen (Vietnamese Lotus Root Soup).
Thinly slice bell peppers. I used green, red, and orange bell peppers for color.
Roughly chop about 1/2 cup of Vietnamese coriander leaves.
Add everything into a bowl and toss with the Vietnamese dipping sauce. Let the salad chill in the fridge for about 15 to 30 minutes to let the dressing marinate.
Serve with toasted banh trang me (Vietnamese sesame rice paper) or banh phong tom (Vietnamese shrimp crackers).
My other Vietnamese salads:
Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)
Goi Du Du Kho Bo (Vietnamese Papaya Salad with Beef Jerky)
Goi Ga (Vietnamese Chicken Salad)
Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)
Goi Mit Non Tom Thit Heo (Vietnamese Green Jackfruit Salad with Pork and Shrimp)
Goi Xoai Xanh (Vietnamese Green Mango Salad)
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