Gỏi Tôm Thịt Recipe
Make Gỏi Tôm Thịt Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Salad
For the Dressing
Method
Preparation of Ingredients
- 1
Cook the Noodles
Bring a pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions (about 5-7 minutes) until they are tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Prepare the Shrimp
In a pot, bring water to a boil. Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque. Remove from heat and set aside to cool. Once cooled, slice in half lengthwise.
- 3
Cook the Pork Belly
In a pan, cook the thinly sliced pork belly over medium heat until crispy and golden brown on both sides, about 5-7 minutes. Remove from pan and let cool, then slice into bite-sized pieces.
- 4
Prepare Vegetables
Wash and dry the lettuce leaves. Julienne the cucumber and carrot into thin strips. Set aside.
- 5
Chop Herbs
Rinse and chop the mint and cilantro leaves. Set aside.
- 6
Crush Peanuts
Using a mortar and pestle or a rolling pin, crush the roasted peanuts into smaller pieces. Set aside.
Making the Dressing
- 7
Combine Ingredients
In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar is dissolved and the dressing is well mixed.
Assembling the Salad
- 8
Layer the Ingredients
In a large serving bowl or platter, layer the cooked vermicelli noodles, followed by the lettuce leaves, sliced shrimp, pork belly, cucumber, carrot, mint, and cilantro.
- 9
Drizzle with Dressing
Pour the prepared dressing over the salad. Toss gently to combine all the ingredients.
- 10
Garnish
Sprinkle crushed peanuts on top of the salad for added crunch and flavor.
