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Lotus Root Salad with Shrimp and Pork

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

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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. 1

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

  2. 2

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

  3. 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. 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. 5

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

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Questions

What internal temperature should Lotus Root Salad with Shrimp and Pork reach?

For Lotus Root Salad with Shrimp and Pork, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Lotus Root Salad with Shrimp and Pork?

The entry for Lotus Root Salad with Shrimp and Pork calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Lotus Root Salad with Shrimp and Pork?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Lotus Root Salad with Shrimp and Pork uses 1/2 lb raw shrimp, peeled.

How hot is Lotus Root Salad with Shrimp and Pork?

Yes, it is properly hot. The heat in Lotus Root Salad with Shrimp and Pork comes from 1 Thai chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Lotus Root Salad with Shrimp and Pork contain peanuts?

Yes: 1/4 cup roasted peanuts, crushed. The full allergen list for this entry is peanuts, shellfish and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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