Vietnamese Shrimp Salad (Gỏi Tôm)

Ingredients

• 1 lb extra-large or large shrimp (Peeled and deveined; cooked shrimp may be purchased or poached according to the instructions.)
• 2 qt water (For poaching the shrimp.)
• 0.5 tsp kosher salt (For the shrimp-poaching water; do not automatically add salt to the dressing.)
• 4 cup green cabbage (Finely shredded.)
• 1 cup carrot (Cut into thin matchsticks or shredded.)
• 1 cucumber (Thinly sliced or cut into matchsticks.)
• 0.5 red onion (Very thinly sliced.)
• 0.5 cup fresh cilantro (Roughly chopped.)
• 0.5 cup fresh mint leaves (Roughly torn or chopped.)
• 0.25 cup lime juice (For the dressing.)
• 2 tbsp fish sauce (Taste the finished salad before adding any additional salt.)
• 2 tbsp granulated sugar (For balancing the dressing.)
• 2 clove garlic (Finely minced or grated.)
• 1 Thai chile (Thinly sliced; use more or less to taste.)
• 0.5 cup roasted peanuts (Coarsely chopped; salted peanuts will add additional seasoning.)
• 0.5 cup fried shallots (Optional garnish; purchase them or prepare them separately.)

Steps

1. 1

   If using raw shrimp, fill a large saucepan with 2 quarts (1.9 liters) of water and add ½ teaspoon kosher salt. Bring the water to a full boil over high heat.

2. 2

   Add the peeled and deveined shrimp to the boiling water. Cover the pan, immediately remove it from the heat, and let the shrimp stand for 3 to 4 minutes, until opaque throughout and just cooked.

3. 3

   Drain the shrimp and transfer them to a bowl of ice water to stop the cooking. Drain again and pat thoroughly dry. If using purchased cooked shrimp, simply make sure they are well drained and dry.

4. 4

   Prepare the vegetables by finely shredding the cabbage, cutting the carrot and cucumber into thin matchsticks or slices, and thinly slicing the red onion. Place them in a large serving bowl.

5. 5

   Add the chopped cilantro and mint to the vegetables. Toss lightly to distribute the herbs without bruising them.

6. 6

   In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced Thai chile until the sugar is dissolved and the dressing tastes balanced between tart, salty, sweet, and spicy.

7. 7

   Add the shrimp to the bowl of vegetables. Pour in the dressing and toss thoroughly until the shrimp and vegetables are evenly coated.

8. 8

   Taste the salad before adding salt. The fish sauce may provide enough salinity, and the peanut garnish will add more; add only a small amount of salt if the salad truly needs it.

9. 9

   Transfer the salad to a serving platter or bowls. Scatter the chopped roasted peanuts and, if using, the fried shallots over the top. Serve immediately while the vegetables are crisp.

Notes

The accessible source excerpt states that fried shallots are optional and may be purchased in Asian markets or prepared separately. Do not salt the dressing automatically; taste after tossing, keeping in mind that salted peanuts can increase the overall salinity. The ingredient quantities for the salad, dressing, and garnish were reconstructed because the source's complete recipe was behind a membership prompt.

Nutrition per serving

• salad
• main
• Vietnamese
• Southeast Asian
• shrimp
• no-cook assembly
• poached
• gluten-free