This is a classic recipe, thanks to the beautiful color palette it is often served at festivities. Vietnamese are fond of fat and tender meat, so they are more likely to choose pork belly than pork tenderloin. You can make this dish by deleting and adding all the way to your own taste, for example leave the pork and only use shrimp or vice versa, or make a vegetarian dish. You also have endless possibilities to combine the vegetables. With julienned green mango and/or papaya you will find yourself in Vietnam. Green mangoes are unripe mangoes that can be very acidic, so you have to love them.
You can adjust the amount of different vegetables to taste. The carrots can be supplemented with green mangos, papaya, etc. The same applies to the meat and shrimp, which may also be omitted for a vegetarian salad.
- 1 kilo small cucumbers (regular cucumbers do well too)
- 1 carrot, about 750 grams, cut into julienne
- ½ white onion thinly sliced
- ½ red onion, thinly sliced
- 1½ tsp salt
- 1 tsp sugar
- 125 g of pork, preferably pork belly otherwise pork tenderloin
- 125 g of shrimp (preferable Norwegian cooked unpeeled shrimp), peeled
- pinch of salt and sugar to blanch the meat
- 3 tbsp lemon juice
- 3½ tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp water
- 2 chillies, in rings
- 75 g roasted peanuts, chopped
- fresh herbs to taste: coriander , mint and Thai basil, cut or torn.
- prawn crackers (optional)
- In a bowl mix all the ingredients for the dressing until the sugar is dissolved.
- Halve the cucumbers lengthwise and remove the seeds. Cut into thin crescent slices or julienned.
- Put the cucumbers, julienned carrot and onions in a large bowl. Add 1 teaspoon sugar and 1½ teaspoon of salt and mix well. Let it rest for about 30 minutes .
- Place the vegetables in a colander and rinse well with water. Put the cucumber and carrot in the vegetable centrifuge to discard the water.
- For the meat, boil water in a small pan and add a half teaspoon of salt. Put the pork in the boiling water. Remove the pan from the heat once the water is bubbling against the edges of the pan and close with a lid. Let the meat rest in the water about 20 minutes. Remove the meat from the pan and let cool to room temperature. Cut pork tenderloin into julienne or pork belly into thin slices.
- Blanch the shrimp with a pinch of salt and sugar. If you use large shrimps, cut them lengthwise first. After blanching, drain in a colander and let cool.
- Add the blanched prawns and pork meat with the vegetables.
- Spread the chopped peanuts in the salad. Add the dressing and mix well. Taste and add any extra sugar, fish sauce or fish dipping sauce.
- Put the salad on a plate and add the fresh herb topping on top of the salad. Serve with prawn crackers.