Vietnamese Shrimp Salad

Vietnamese gỏi tôm lands somewhere between a salad and slaw studded with shrimp. You can either purchase cooked shrimp at the supermarket seafood counter or poach your own.

By 177milkstreet

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 quarts water
• 0.5 teaspoon kosher salt
• 1 pound extra-large or large shrimp (peeled and deveined)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons white sugar
• 1 medium garlic clove, finely grated
• 0.25 teaspoon ground black pepper
• 2 tablespoons water
• 1 pound cooked shrimp, cut into bite-size pieces
• 1 medium head napa cabbage, trimmed, halved lengthwise and sliced crosswise about ¼ inch thick
• 4 medium carrots, peeled and shredded
• 1 bunch scallions, thinly sliced on the diagonal
• 1 cup fresh cilantro leaves and tender stems, roughly chopped
• 0 kosher salt
• 0 ground black pepper
• 0.5 cup roasted, salted peanuts, roughly chopped
• 1 Fresno chili, stemmed, seeded and sliced into thin rings
• 0 fried shallots

Instructions

1. In a large saucepan, bring 2 quarts water and ½ teaspoon kosher salt to a boil.
2. Add 1 pound extra-large or large shrimp (peeled and deveined), cover, remove from the heat and let stand until the shrimp are opaque throughout, 3 to 4 minutes.
3. Drain, transfer to ice water to halt the cooking, then drain again and pat dry.
4. In a large bowl, combine the fish sauce, lime juice, sugar, garlic, ¼ teaspoon pepper and 2 tablespoons water. Whisk until the sugar dissolves.
5. To the bowl, add the shrimp, cabbage, carrots, scallions and cilantro; toss well. Taste and season with salt and pepper.
6. Transfer to a large shallow serving dish. Sprinkle with the peanuts, Fresno chili and fried shallots (if using). Serve right away.