Gỏi Tôm Bạc Liêu

Gỏi Tôm Bạc Liêu is a vibrant Vietnamese salad that combines fresh shrimp with a medley of herbs and vegetables, creating a refreshing and protein-packed dish. It is a perfect balance of flavors and textures, making it a delightful addition to any meal.

Ingredients

• Shrimp (peeled and deveined) - 200 grams
• Rice vermicelli noodles - 50 grams
• Cucumber (julienned) - 1 medium
• Carrot (julienned) - 1 medium
• Red bell pepper (julienned) - 1 medium
• Fresh mint leaves - 15 grams
• Cilantro (chopped) - 15 grams
• Lettuce leaves - 4 large
• Peanuts (crushed) - 30 grams
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic (minced) - 1 clove
• Chili (sliced, optional) - 1 small

Steps

1. Bring a pot of water to a boil and cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
2. In a separate pot, bring water to a boil and add the shrimp. Cook until they turn pink and opaque, about 3-4 minutes. Drain and let cool, then slice in half lengthwise.
3. In a large bowl, combine the cucumber, carrot, red bell pepper, mint leaves, and cilantro.
4. In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced chili to create the dressing.
5. Add the cooled vermicelli noodles and shrimp to the vegetable mixture. Pour the dressing over the salad and toss gently to combine all ingredients well.
6. Serve the salad on a bed of lettuce leaves and sprinkle with crushed peanuts on top.

Nutrition

• Calories: 280
• Protein: 22 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 560 mg
• Cholesterol: 160 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, which helps in muscle building and repair.
• Rich in vitamins and antioxidants from fresh vegetables and herbs, promoting overall health.

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