Vietnamese Shrimp Salad, or Goi Tom, is a refreshing mix of shrimp, herbs, and crunchy vegetables, all tossed in a tangy, sweet-and-sour dressing. It's a light, flavorful dish perfect for any occasion.
Ingredients
To boil the shrimp:
lime/lemon
pinchkosher salt
pinchsugar
2lbshrimp
Salad:
1wholeonion, peeled, sliced super thin, soak in ice cold water for 30 minutes
2lbscarrots, peeled, julienned
1whole bunchcelery, julienned
⅓cuprau ram (can substitute with basil), roughly chopped
⅓cupmint leaves, roughly chopped
1red bell pepper, sliced thinly, one inch length
4persian cucumbers, remove seeds, sliced super thin, one inch length
⅓cupcilantro, roughly chopped
Optional ingredients to add to salad:
2cupslotus rootlet (fresh or in a 16 oz jar), or green mango or green papaya, rinse and julienned
Chinese celery, leaves only, roughly chopped
Garnish:
⅓cupfried shallots
⅓cuppeanuts, chopped
served with shrimp crackers
Dressing:
1cupfish dipping sauce
Instructions
Boil water in a medium saucepan with a squeeze of lemon/lime, a pinch of salt and sugar, and boil shrimp with shell on. It’s cooked once it turns pink.
Remove shrimp from water and wait until it cools.
Then peel shrimp and slice them in half lengthwise.
Soak onion in an ice cold water bath for 30 minutes, then drain and set aside.
Add the rest of the ingredients on a serving platter, and put ¼ of shrimp aside to use as garnish on top together with the fried shallots and chopped peanuts.
Dress with fish dipping sauce and serve with shrimp crackers (optional).