Goi Tom Thit (Vietnamese Prawn and Pork Salad)
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Ingredients
- 300 g raw king prawns, peeled and deveined
- 300 g pork loin steaks
- 250 g white cabbage, finely shredded
- 1 carrot, julienned
- 2 shallots
- 40 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
- 1 fresh mint
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 32.8 g
- Carbohydrate
- 11.4 g
- of which sugars
- 9.3 g
- Fat
- 12.3 g
- of which saturates
- 3.4 g
- Fibre
- 3.1 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the pork loin in simmering water for 15 minutes until cooked through with no pink remaining, then slice thinly once cooled.
- 2
Poach the prawns in the same water for 3 minutes until pink, then drain.
- 3
Finely slice the shallots and fry in a little oil until golden and crisp.
- 4
Whisk the fish sauce, lime juice and sugar with 1 tablespoon of water to make a dressing.
- 5
Toss the cabbage and carrot with the dressing, then add the pork and prawns.
- 6
Scatter with the crispy shallots, peanuts and mint to serve.
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