Clay's Kitchen : Nấu Ăn Việt Nam (Vietnamese Recipes)

Nấu Ăn Việt Nam (Vietnamese Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Gỏi Tôm (Cabbage and Shrimp Salad)

Recipe from: Sunset magazine, March 2002
Servings: 4

This salad is traditionally made with finely sliced raw banana blossoms or cabbage; we've gotten excellent results with the cabbage. Spicy rau răm, found in Vietnamese markets, adds an aromatic pungency, but fresh mint is a very good alternative. For convenience, use frozen cooked shrimp, thawed, and packaged shredded cabbage (often labeled "angel hair"). Serve the salad for a light lunch or as part of a multi-course meal.

8 ounces (31 to 40 per pound) shelled, deveined cooked shrimp
¼ cup lime juice
3 tablespoons nước mắm (fish sauce)
2 tablespoons sugar
½ to 2 teaspoons minced fresh hot red or green chili, such as Thai, serrano, jalapeño, or Fresno
1 clove garlic, peeled and minced
6 cups finely shredded cabbage, about 10 ounces
8 ounces bean sprouts, about 3 to 4 cups, rinsed
¾ cup fresh rau răm or fresh mint leaves
½ cup finely shredded carrots
½ cup fried shallots
½ cup chopped roasted, salted peanuts

Rinse and drain shrimp; pat dry. Cut each in half lengthwise. In a large bowl, mix lime juice, fish sauce, sugar, ½ teaspoon chili, and garlic. Add shrimp, cabbage, bean sprouts, rau răm, carrots, shallots, and ¼ cup peanuts; mix. Taste, and add more chili if desired. Pour the salad onto a platter and sprinkle the remaining ¼ cup peanuts over the top.

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