Description
Now that Spring has sprung, it is time for a light and refreshing dish. One of my favorite dishes in this warm weather is Vietnamese Shrimp Salad (Goi Tom).
Ingredients
Units
Scale
- 10 large shrimp
- 1 head of celery
- 1 small English cucumber
- 1 small red bell pepper
- 1 cup of Vietnamese Coriander leaves
- 1 cup peanuts
- 2 cups pickled daikons and carrots
- 1 lemon; juiced
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
Instructions
- Prepare the Peanuts: Dry roast the peanuts in a hot pan. Coarsely chop the peanuts or run them through a food processor. Set aside.
- Prepare the Shrimp: Devein the shrimp by making a shallow cut along the back and removing the dark vein with the tip of a knife. Boil the shrimp in lightly salted water for 2-3 minutes or until pink and fully cooked. Drain, peel, and slice each shrimp in half lengthwise. Set aside.
- Cut the Vegetables: Peel the celery to remove tough outer fibers, then slice thinly at an angle. Peel the cucumber partially for a striped look, then slice thinly at an angle. For the bell pepper, remove the stem, seeds, and white membranes, then julienne into thin strips.
- Assemble the Salad: Combine all the vegetables with the coriander leaves in a medium bowl. Toss until combined.
- Mix and Add the Dressing: In a small bowl, whisk together lemon juice, sugar, and fish sauce until the sugar is fully dissolved. Drizzle the dressing on top of the vegetables. You just want a light coating.
- Finish with Shrimp and Peanuts: Top the salad with halved shrimp and sprinkle with roasted peanuts. Serve immediately for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: salad
- Method: Tossed Salad
- Cuisine: Vietnamese