Name: Vietnamese Pig Ear Salad (Gỏi Tai Heo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb pig ears (about 4 whole ears); 1 small shallot (peeled and thinly slice); 3 slices of ginger (gently smashed); 3 1/2 tablespoons fish sauce; 3 tablespoons granulated sugar; 2 tablespoons lime or lemon juice; 3 cloves garlic (peeled); 2 to 3 Thai chilies; 1/2 inch knob peeled ginger (10g); Pickled daikon and carrot (about 1 cup); 1 shallot (peeled and thinly sliced); 1 cup mint (roughly chopped); 1 cup Vietnamese coriander (roughly chopped); 1 cup cilantro (roughly chopped); 1/4 cup crushed roasted peanuts; 2 tablespoons fried shallots

Description

Looking for a side dish with a satisfying snap? Try this classic and authentic Vietnamese pig ear salad (Gỏi Tai Heo). A refreshing, savory appetizer that is texturally exciting.

Ingredients

Units Scale

Pig ears

1 lb pig ears (about 4 whole ears)
1 small shallot (peeled and thinly slice)
3 slices of ginger (gently smashed)

Dressing

3 1/2 tablespoons fish sauce
3 tablespoons granulated sugar
2 tablespoons lime or lemon juice
3 cloves garlic (peeled)
2 to 3 Thai chilies
1/2 inch knob peeled ginger (10g)

Salad

Pickled daikon and carrot (about 1 cup)
1 shallot (peeled and thinly sliced)
1 cup mint (roughly chopped)
1 cup Vietnamese coriander (roughly chopped)
1 cup cilantro (roughly chopped)
1/4 cup crushed roasted peanuts
2 tablespoons fried shallots

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Instructions

Clean the pig ears: Rub them down with about 1 tablespoon salt. Use a knife to thoroughly scrape the skin to remove any impurities or stray hairs, then rinse clean under cold water.
Boil the pig ears: Bring a pot of water to a boil (about 2 quarts, or enough to cover the ears). Add the sliced shallot, smashed ginger slices, and pig ears. Simmer for about 30 minutes, or until they can be pierced with a tiny bit of resistance with a chopstick or fork. Transfer the pig ears to an ice bath for about 5 minutes to quickly firm up. Once cool, pat them completely dry and slice them into thin strips.
Mix the fish sauce dressing: If you have a mortar and pestle, pound the garlic, Thai chili, and ginger until completely mashed. If not, just mince everything finely. In a small bowl, combine the fish sauce, lime juice, and sugar, stirring until the sugar dissolves. Stir in the smashed aromatics. Taste and adjust to your preference.
Assemble the salad: In a large bowl, combine pig ears, pickled daikon and carrots, sliced shallot, mint, Vietnamese coriander (rau ram), and cilantro. Pour the dressing over the top and toss well. You can add it a few tablespoons at a time to taste, or just use the whole batch like I did.
Garnish and serve: Transfer to a plate and top with peanuts and fried shallots. Serve immediately for the best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer, Side Dish, Snack
Method: Boiling, Stovetop
Cuisine: Asian, Vietnamese