Vietnamese Fresh Shrimp & Pork Salad Recipe – Goi Tom Thit

Vietnamese Fresh Shrimp & Pork Salad – Goi Tom Thit

One of my favorite things about Vietnamese and Asian cooking are the fresh and brightly colored and flavored salads. They always have a complexity of flavors and textures that anyone is sure to enjoy. This salad in particular is another recipe from my childhood, a memory that I have from when I was very young. Watching my mother make this salad in the kitchen and sneaking pieces of shrimp from the plate when she wasn’t looking.

 

 

 

 

 

 

 

Ingredients for Filling:
1/2 lb raw medium shrimp (peeled and deveined)
½ lb pork chops
1 Daikon Radish (shredded)
1 Seedless English cucumber (seeded and thinly sliced)
2 Large carrots (shredded or julienned)

Ingredients for Dressing:
1 clove of garlic (minced)
1 Jalapeno (minced or crushed) *optional*
3 Tbsp nuoc mam (Vietnamese fish sauce)
2 Tbsp granulated sugar
Lime juice (to taste)

Vegetarian Suggestion:
I package firm tofu – replace meat with fried/baked ½ by 2 inch pieces

Note: For baking the tofu, to keep it healthy, cut the tofu into the desired size and place on a slightly greased baking sheet. Dab each piece of tofu with a little soy sauce for seasoning and place in a 300 degree oven for about 5-10 minutes (until the tofu is dry and firmer).
This is an ingredient that I would add last to the salad, on top, so that it does not break apart as you are mixing it.

Suggested Garnish:
Crunchy fried shallots (freshly fried – but this will also work with the fried onions you can find in a can)
Chopped roasted peanuts (add a nice textural contrast to the rest of the salad)
1 bunch cilantro (chopped)

Cookware Needed:
Chef’s Knife
Paring Knife
Cheese Cloth
Medium Pot
Cutting Board
Strainer

Directions:
Clean and julienne the vegetables and place in a bowl with about a tablespoon of salt and allow to rest for about 20-30 minutes. After the vegetables have rested for some time rinse them well and squeeze dry in the cheese cloth. The end result with be more translucent and wilted vegetables.

Poach/boil the pork and shrimp (separately) until cooked through. Slice the pork thinly and set aside. Slice the shrimp in half and place with the pork.

For the dressing, mince the jalapeno and clove of garlic. Add the fish sauce, lime, and sugar to the mix to make the dressing.

Once the vegetables are ready, add everything together and dress the salad.

Freeing Hint:
Sorry, this is not a freezable recipe. For storing in the fridge, I would make sure to eat it up within about 3-4 days of making it so it doesn’t go bad.

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