Gỏi măng tươi is a salad of fresh bamboo shoots with boiled shrimp and thinly sliced pork ear, tossed with carrot and Vietnamese mint in a sweet, sour and spicy fish sauce dressing, then finished with roasted peanuts. The original writer learned it from their mother, and it comes together in two stages: prepare everything, then mix. Ingredients For the salad 100 g frozen pork ears 100 g fresh shrimp 100 g fresh bamboo shoots ½ carrot 30 Vietnamese mints, plus a few extra to garnish 50 g roasted peanuts Fried chips, to serve For the dressing 1 tablespoon fish sauce 1 teaspoon chopped chilli ½ tablespoon vinegar 2 teaspoons sugar Stir the dressing ingredients together until the sugar dissolves. How to make gỏi măng tươi 1. Cook the shrimp and pork ears Boil the pork ears and the shrimp until cooked. Split the shrimp in half lengthwise and slice the pork ears thinly. 2. Boil the bamboo shoots Fresh bamboo shoots are bitter, and boiling is what takes the bitterness out, so do it thoroughly. Boil them twice. The first time, add a little “shrinkage” (the original’s word), bring them to the boil and then rinse them in cold water. The second time, boil them in plain water until soft. Taste a piece: if it’s no longer bitter, they’re ready. Rinse the shoots again in cold water and cut them into thin slices, as fine as you like. 3. Prepare the carrot and mint Peel the carrot and cut it into thin strips. Wash the Vietnamese mint and chop it. 4. Mix and serve Put the shrimp, pork ears, bamboo shoots, carrot and mint in a bowl. Pour over the dressing and mix well. Scoop the salad onto a plate, scatter the peanuts over the top and garnish with a few mint leaves. Serve it straight away with fried chips. If it doesn’t suit your taste, add more sweet sauce. Share:
