Well it is a couple weeks before we go on a cruise so I have to try to look "better" in a one piece. So tonight's dinner was on the much lighter side. Another one of my favorite dishes growing up is the Vietnamese shrimp and pork salad also referred to as Goi Tom Thit. And I happen to just have everything in the fridge.
This is not your typical salad where it is served with lettuce. The salad is served with a mix of carrots, daikon, and cucumbers. It is then tossed with shrimp and pork. There are many variations of this dish, but this is the one my Mom made growing up. The best part about this dish is the fried shrimp crackers, but unfortunately, I did not have access to any.
Typically, all this is tossed together and just served on a plate. Although it looks very nice with all the different colors, I wanted to make it look a bit more appealing.
I grated the carrots and daikon together and tossed in some chopped up mint and cilantro. For the cucumber, I sliced it as thin as possible long ways. The radishes were sliced paper thin. All of these were tossed in a lemon, lime and vinegar mixture. After about ten to fifteen minutes, I squeezed the veggies to "dry" it out.
The shrimp was poached in a liquid with lemon, lime, garlic and herbs. Once the shrimp was done, I immediately dunked in ice cold water. With the same liquid, I poached the pork.
I have helped my Mom make this growing up so I already had an idea how it was going to taste. The important part of tonight's dinner for me was the presentation. Typically, everything is tossed together and served on a plate. Which looks nice with all the colors, but I wanted to make it a bit more appealing to the eye. This has been one of my more fun dishes to plate. Enjoy!
No comments:
Post a Comment