Goi Tom

🛒 Ingredients

• Shrimp (cooked, peeled and deveined) 100 g · 85 kcal
• Pork belly (cooked, thinly sliced) 50 g · 175 kcal
• Cucumber (julienned) 50 g · 8 kcal
• Carrots (julienned) 30 g · 12 kcal
• Red onion (thinly sliced) 20 g · 8 kcal
• Green leaf lettuce (shredded) 50 g · 8 kcal
• Fresh mint leaves 5 g · 2 kcal
• Fresh cilantro 5 g · 1 kcal
• Thai basil leaves 5 g · 2 kcal
• Roasted peanuts (crushed) 10 g · 57 kcal
• Fried shallots 5 g · 25 kcal
• Fish sauce 24 g · 10 kcal
• Lime juice 15 g · 4 kcal
• Granulated sugar 10 g · 40 kcal
• Water 20 g · 0 kcal
• Garlic (minced) 5 g · 7 kcal
• Red chili (sliced) 3 g · 1 kcal

👨‍🍳 Instructions

1. Boil pork belly until tender, then let it cool before thinly slicing it against the grain. Blanch shrimp in boiling water until pink and cooked through, then peel, devein, and slice each shrimp in half lengthwise.
2. Prepare the vegetables and herbs: Julienne the cucumber and carrots, thinly slice the red onion, and roughly chop the mint, cilantro, and Thai basil leaves.
3. For the dressing, combine fish sauce, lime juice, granulated sugar, water, minced garlic, and sliced red chili in a small bowl, stirring until the sugar dissolves.
4. In a large mixing bowl, combine the cooked shrimp, sliced pork, julienned cucumber and carrots, sliced red onion, and shredded lettuce with the fresh mint, cilantro, and Thai basil.
5. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly. Garnish with crushed roasted peanuts and fried shallots before serving immediately.