– 100g capsicum (choose yellow colour)

– 100g cucumber

– 100g lotus stem

– 100g carrot

– 50g of sliced onion

– 100g shrimps

– 120g pork tenderloin

– Fried shallots, peanut, celery and rau ram (can replace by sweet basil)


Marinated sauce: in a bowl, place 2 tablespoons of lemon juice, 2 tablespoons of vinegar, 2 tablespoons of sugar, ½ teaspoon of salt, a pinch of black pepper. Then mix them until the sugar is dissolved completely.

Lotus stem, cucumber, carrot and capsicum: cut in julienne.

Pork tenderloin: Boil over medium heat about 8 minutes. Remove from heat, soak in cool water until cool enough to handle. Thinly slice it.

Shrimps: Boil over medium heat with water and a little vinegar or white wine until they turn into red color about 3-5 minutes. Remove from heat and rinse quickly under running water. Then shell them.


    1. Marinate boiled shrimps and pork with 1 tablespoon of marinated sauce and 1 tablespoon of dipping fish sauce. Let it stand about 1 – 3 minutes.

    2. Marinate lotus stems, carrot, onion, celery, rau ram or any kind of mint and capsicum with the rest of marinated sauce. Then add marinated shrimps and pork and 1 – 2 tablespoons of dipping fish sauce. Toss them together until well combined. Let it stand abour 1 – 3 minutes.

    3. Transfer to a serving plate, sprinkle with fried peanuts, fried-shallots for garnish. Then put a chilli flower on the top of the salad. To be served with “nuoc mam cham” dipping fish sauce and shrimpcake.

DIPPING FISH SAUCE – Nước mắm chấm


– 2 tablespoons of sugar

– 2 tablespoons of lemon juice

– 2 tablespoons of fish sauce

– ½ -1 teaspoon of chopped garlic

– ½ -1 teaspoon of chopped chili


    1. In a bowl, add lemon juice, sugar. Whisk until the sugar is dissolved.

    2. Then add fish sauce and stir more until the sugar is dissolved completely.

    3. And then add chopped chilies and chopped garlic. Stirring again and then taste it.

    NOTE: The dipping sauce can use for salads, fresh and fried spring rolls, boiled shrimps, pork and all kinds of vegetables…


Leave a Reply

Your email address will not be published. Required fields are marked *