ADVERTISEMENT

Goi salad recipe

Created by

  Print    Enlarge text

Rate this recipe

  • Cuisine: Vietnamese
  • Serves 4

Ingredients

200g pork spare ribs
2 large carrots, julienned
100g pickled lotus rootlets*, julienned
1 long red chilli, seeded, julienned
1 large red onion, thinly sliced
3 celery stalks, cut diagonal
¼ cup white sugar
125ml palm vinegar*
250ml water
½ bunch Thai basil* leaves
½ cup hot (Vietnamese) mint* leaves
200g cooked tiger prawns, peeled, cut in half lengthwise

Dressing
1 tbsp fish sauce
2 tbsp water
1 tbsp white sugar
1 tbsp palm vinegar
Handful of fried Asian eschalots*
Handful of chopped roasted peanuts
Coriander sprigs
View conversion table

Preparation

Cook the pork spare ribs in a saucepan of boiling salted water for 20 minutes. Drain, thinly slice and cool.

Place the carrots, pickled lotus rootlets and red chilli into a bowl. Add the red onion and celery.

Combine the white sugar, palm vinegar and water. Pour over vegetable mixture and set aside for 30 minutes.

Add the Thai basil leaves, mint leaves, pork and tiger prawns.

To make the dressing, combine the fish sauce, water, white sugar and palm vinegar, and drizzle over the salad. Scatter over the eschalots, roasted peanuts and coriander sprigs.

Serve salad on prawn crackers.

* Available from Asian food shops.

As seen in Feast magazine, Issue 6, pg162.

Photography by Katie Kaars.

If you enjoyed this Goi salad recipe then browse more Vietnamese recipes, salad recipes, easy recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

Vietnamese Restaurants

Displaying 10 of 276 Vietnamese Restaurants.

  Restaurant Book Online Suburb
1. Le Bich   Balmain
2. Thy Thy 1   Richmond
3. Kinh Do   Macquarie
4. Pho Phu Quoc   Dickson
5. Tu Do   O'Connor
6. Phi Yen   Northbridge
7. Viet Hoa   Perth
8. New Saigon Vietnamese   Adelaide
9. Vietnam Restaurant   Pennington
10. Green Papaya   East Brisbane

View all Vietnamese restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Marinating rabbit

Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.

Glossary

More

Celery Flakes

Dehydrated celery used in soups, sauces, salads, dips, and stuffings.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT