With my impatience I would mix together all the ingredients of this dish in a salad bowl. Because the composition of Tom huu or Tam huu corresponds with the salads Goi tom, Goi du du or Goi xoai xanh. But Tom huu is a specialty of the city of Hoi An in central Vietnam. The neat presentation is to create a harmonious flavor. That flavor is created by the three ingredients shrimp, pork belly and fresh herbs from the region. This harmonious triangle is therefore a symbol of friendship. Fresh herbs are used from the Tra Que village, visited by many tourists, known as the organic vegetable village.
Tom huu are bundles with grilled shrimp, slice of pork belly and fresh herbs tied with scallion. Each bundle provides a bite-sized taste explosion full of freshness of fresh herbs, grilled flavor of the shrimp, juiciness of pork belly and sharpness of the vinaigrette. Serve the bundles on a ‘bed’ of julienned green mango, and the taste sensation with exotic sour mango is completed. I can manage wrapping up to 12 bundles, otherwise it will take too long for me. But you certainly get something in return. Delicious as a snack, appetizer or side dish.
- 100 g pork belly
- 12 tiger prawns, peeled
- 1 small green mango
- 6 green leaves of spring onion, halved lengthwise
- fresh herbs to taste: mint, coriander, Thai basil, perilla, etc.
- little salt, pepper, sugar, fish sauce
Fish sauce vinaigrette
You can also use the basic fish sauce dipping. Put extra sugar, lemon juice or fish sauce to taste.
- 2 tbsp sugar
- 2 tbsp boiled water, from kettle
- 1 tbsp lemon juice
- 1 tbsp fish sauce
- 1 garlic clove, chopped
- 1 bird’s eye chillies, thinly sliced
- Bring a small pan of water to the boil to cook the pork belly. Put the pork with a little salt in the pan, and make sure the meat is submerged. Cook until tender, about 20 minutes.
- For the vinaigrette, mix water and sugar until the sugar is dissolved. Let cool. Add the lemon juice, fish sauce, garlic clove and bird’s eye chilli rings. Taste and add any extra sugar and fish sauce.
- Marinate the shrimp with ¼ teaspoon salt, ¼ teaspoon sugar, ½ teaspoon black pepper and ½ teaspoon fish sauce.
- Remove the pork belly from the pan as soon as it is cooked and let cool.
- Apply a small amount of water in a pan. Bring it to the boil to blanch the spring onion stalks. Put the green stems in the water and blanch for no longer than 1 minute. Drain on paper towels.
- Cut the green mango in julienne shreds and spread the mango slices on a plate.
- Heat oil in a frying pan and grill the shrimp over high heat on both sides, and lightly charred. Let them cool lightly on a plate.
- Cut the pork belly into slices, in at least 12 slices.
- Place a shrimp on a plate or cutting board. Put on the shrimp some fresh herbs to taste. Put the herbs on a slice of pork belly and wrap the bundle with a spring onion and knot it. Place the bundle on the plate with the julienned mango. Repeat for the other 11 shrimps.
- Pour a few tablespoons of vinaigrette to taste on the bundles and mango strips, or dip the bundles with some mango in a bowl of vinaigrette. Serve with prawn crackers or sesame rice crackers.