Vietnamese
Vietnamese - Salads and Rolls
Lotus Root Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g lotus root, peeled and thinly sliced
- • 200g pork belly, boiled and sliced
- • 150g prawns, peeled and deveined
- • 1 carrot, julienned
- • 1/4 cup coriander leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Peel and thinly slice the lotus root, boil the pork belly, and poach the prawns, then slice both.
2
Phase 2
Cook the lotus root slices in boiling water with a splash of vinegar for 2 minutes, then rinse and drain.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until dissolved.
4
Phase 4
Combine the lotus root, pork, prawns, carrot, and coriander, pour over the dressing, and toss well.
5
Phase 5
Let stand for 10 minutes so the lotus root soaks up the lime dressing.
6
Phase 6
Top with the crushed peanuts and serve.