Vietnamese Shrimp Salad | Gỏi Tôm
Vietnamese Shrimp Salad, or Gỏi Tôm, 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
- pinch kosher salt
- pinch sugar
- 2 lb shrimp
Salad:
- 1 whole onion, peeled, sliced super thin, soak in ice cold water for 30 minutes
- 2 cups carrots, peeled, julienned
- 3 cups green papaya, julienned, one inch length (can substitute this with green mango, cabbage or celery)
- ⅓ cup rau ram , (can substitute with basil), roughly chopped
- ⅓ cup mint leaves, roughly chopped
- 1 red bell pepper, sliced thinly, one inch length (optional)
- 4 persian cucumbers, remove seeds, sliced super thin, one inch length
- ⅓ cup cilantro, roughly chopped
Optional ingredients to add to salad:
- 2 cups lotus rootlet , (fresh or in a 16 oz jar), rinse and julienned
- Chinese celery, leaves only, roughly chopped
Garnish:
- ⅓ cup fried shallots
- ⅓ cup peanuts, chopped
- served with shrimp crackers
Dressing:
- 1 cup fish 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 strain and set aside.
- Add the rest of the ingredients on a serving platter, but 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.
Nutrition
Serving: 1portion | Calories: 299kcal | Carbohydrates: 21g | Protein: 43g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 292mg | Sodium: 3906mg | Potassium: 1146mg | Fiber: 5g | Sugar: 12g | Vitamin A: 10421IU | Vitamin C: 88mg | Calcium: 198mg | Iron: 2mg