Gỏi recipe| Vietnamese Salad with Prawn Crackers| 越式色拉的做法

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories and suitable for vegetarians.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a similar crunch with fewer allergens.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower cost.

Fill a pot with water and put it on the stove to cook the chicken breasts.

Wash the chicken breasts thoroughly and wash your hands with soap.

Rinse the cucumber and clean it well, keeping the skin on.

Peel and devein the prawns if not already prepared.

Peel the carrots and cabbage turnips.

Once the water is boiling, add the chicken breasts, reduce heat to medium, and cook for about 13 minutes.

Remove the chicken breasts and set aside on a plate.

Cut off the hard ends of the vegetables and cut them into smaller pieces; cut the cabbage turnip into quarters.

Cook the prawns in the same hot water used for the chicken until done, then remove with a strainer and set aside.

Cut the cooked chicken breasts into bite-sized pieces, ensuring they are not too thin to avoid breaking.

Slice the vegetables using a knife or a food processor; the creator uses a TNS 2000 Gemüsehobel.

Prepare the marinade by combining sugar, lemon juice, and fish sauce, mixing well.

Mix the prawns and salad before adding the marinade, then add the chicken to avoid breaking it during mixing.

Cover the bowl with plastic wrap and chill in the fridge, mixing occasionally to absorb flavors.

Let the salad rest overnight in the fridge.

Prepare the prawn crackers by placing a paper towel in a strainer to absorb excess oil.

Fill a pot with oil to fully cover the crackers and heat it up.

Test the oil by placing a prawn cracker; if it expands, the oil is ready.

Fry the crackers in batches until slightly golden, then remove to the paper towel.

Take the salad out from the fridge and strain the marinade.

Smash, peel, and mince the head of garlic, then sauté in 3 or 4 tablespoons of cooking oil until golden brown.

Add the sautéed garlic to the salad and mix well.

Wash and slice the mint leaves into thin pieces.

Crush the unsalted roasted peanuts in a plastic bag to create chunks.

Arrange the salad and garnishes nicely on a plate and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens