Lotus Root Salad with Shrimp and Pork

Name: Lotus Root Salad with Shrimp and Pork
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1/2 lb pork belly; 1/2 lb raw shrimp, peeled; 1 lb pickled lotus root, drained; 1 cup carrots, julienned; 1/2 cup Vietnamese coriander, chopped; 3 tbsp fish sauce; 3 tbsp lime juice; 2 tbsp sugar; 2 garlic cloves, minced; 1 Thai chili, minced; 1/4 cup roasted peanuts, crushed

A crisp Vietnamese salad combining crunchy lotus root, tender pork belly, and succulent poached shrimp tossed in a tangy lime dressing.

35 minMediumServes 4290 cal/serving

VietnameseSaladStovetopHigh ProteinLow CarbDairy-FreeAlcohol-FreeCorn-Free

Ingredients

1/2 lb pork belly
1/2 lb raw shrimp, peeled
1 lb pickled lotus root, drained
1 cup carrots, julienned
1/2 cup Vietnamese coriander, chopped
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp sugar
2 garlic cloves, minced
1 Thai chili, minced
1/4 cup roasted peanuts, crushed

Instructions

1

Boil 1/2 lb pork belly in water for 15 minutes until internal temperature reaches 145°F, then let cool and slice.
2

Poach 1/2 lb peeled raw shrimp in boiling water for 2 minutes until opaque and internal temperature reaches 145°F.
3

Whisk 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 2 minced garlic cloves, and 1 minced Thai chili in a small bowl.
4

Combine 1 lb drained pickled lotus root, 1 cup julienned carrots, pork belly, shrimp, and 1/2 cup chopped Vietnamese coriander in a large bowl.
5

Pour dressing over salad, toss thoroughly, and top with 1/4 cup crushed roasted peanuts.

Questions

How long does Lotus Root Salad with Shrimp and Pork keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Lotus Root Salad with Shrimp and Pork?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Nem Nuong main
Hanoi Grilled Pork Patties in Broth main
Banh Canh Cua soup

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