Delicious Lotus Stem Salad with Shrimp and Pork Recipe

Lotus Stem Salad with Shrimp and Pork is a refreshing and easy-to-make dish that is popular for both family meals and festive occasions. With its harmonious sweet and sour flavor combined with a variety of fresh ingredients, this salad not only stimulates your taste buds but also offers high nutritional value.

Ingredients Needed for Lotus Stem Salad with Shrimp and Pork

• Lotus stem: 300 grams
• Carrot: 50 grams
• Shrimp: 200 grams
• Pork belly: 200 grams
• Vietnamese coriander: 50 grams
• Shallots: 5
• Chili: 4
• Lime: 2
• Peanuts: 50 grams
• Vinegar: 100 ml
• Sugar: 200 grams
• Fish sauce: 1 tablespoon

Steps to Make Lotus Stem Salad with Shrimp and Pork

Preparing the Ingredients

1. Lotus stem:

   • Split the lotus stem in half and cut into bite-sized pieces.
   • Soak the lotus stem in a mixture of vinegar and sugar (100ml vinegar + 200g sugar) for about 1 hour to maintain its crispness.
   • After soaking, drain and gently squeeze to remove excess water.

2. Pork belly:

   • Clean the pork, boil with a little salt and a few crushed ginger slices.
   • Once cooked, place the pork in a bowl of ice water to make it firmer and crisper.
   • Slice the pork into long strips similar in size to the lotus stem.

3. Shrimp:

   • Clean the shrimp and steam with some ginger for about 5 minutes.
   • When cooked, place the shrimp in a bowl of ice water to retain their sweetness and color.
   • Peel the shrimp and split them lengthwise.

4. Other ingredients:

   • Peel the carrot, rinse, and shred into thin strips.
   • Pick off any wilted leaves from the Vietnamese coriander, rinse, and chop into small pieces.
   • Roast the peanuts until done, remove the skins, and crush them.
   • Peel the shallots, slice thinly, and fry until golden in hot oil.
   • Remove the seeds from the chili and slice into thin strips.

Mixing the Salad and Finishing the Dish

1. Place the lotus stem, carrot, Vietnamese coriander, fried shallots, and chili strips into a large bowl.
2. Add 1/2 tablespoon of fish sauce, 1 tablespoon of sugar, and lime juice, then mix gently to avoid crushing the ingredients.
3. To ensure the salad does not release water, prepare the dressing separately (1/2 tablespoon fish sauce + 1 tablespoon sugar + lime juice + a little minced chili + a little minced garlic). Mix the dressing with the salad about 5 minutes before serving.
4. Arrange the salad on a plate, and top with the pork, shrimp, peanuts, and Vietnamese coriander for an attractive presentation.

Important Notes When Making Lotus Stem Salad with Shrimp and Pork

• Choosing lotus stem: Opt for young lotus stems with small, firm stalks, as they will be crisper after cooking.
• Soaking the lotus stem correctly: Soaking the lotus stem in a vinegar and sugar mixture helps maintain its natural crispness and whiteness.
• Handling pork and shrimp: Boiling the pork and steaming the shrimp followed by ice water baths enhance their crispness and preserve their color.
• Mixing the salad: Do not mix all the ingredients together too early as it can cause the salad to release water and lose its crispness. Prepare the dressing separately and mix it with the salad just before serving to ensure the best flavor.

Conclusion

Lotus Stem Salad with Shrimp and Pork is a simple yet flavorful and nutritious dish. With the detailed instructions and helpful tips provided above, you can confidently prepare this salad at home. Give it a try to treat your family to a delicious and nourishing meal!

Suggestion: This salad pairs well with sweet and sour fish sauce and shrimp crackers or toasted rice paper for an even more appealing experience.