Goi salad recipe
- Cuisine: Vietnamese
- Serves 4
Ingredients200g 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*
½ bunch Thai basil* leaves
½ cup hot (Vietnamese) mint* leaves
200g cooked tiger prawns, peeled, cut in half lengthwise
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
PreparationCook 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.
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Dehydrated celery used in soups, sauces, salads, dips, and stuffings.