Gỏi Tôm Khô

Gỏi Tôm Khô is a vibrant Vietnamese salad that combines the sweetness of dried shrimp with fresh vegetables and a tangy dressing, creating a delightful balance of flavors. This gluten-free dish is perfect for a light meal or as a colorful appetizer.

Ingredients

• Dried shrimp - 50 grams
• Rice vermicelli noodles - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Fresh mint leaves - 10 grams, chopped
• Fresh cilantro - 10 grams, chopped
• Lime - 1, juiced
• Fish sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Chili flakes - 1 teaspoon
• Roasted peanuts - 30 grams, crushed

Steps

1. Soak the dried shrimp in warm water for 10 minutes to soften, then drain and chop finely.
2. Cook the rice vermicelli noodles according to package instructions, typically boiling for about 3-5 minutes until tender. Drain and rinse under cold water.
3. In a large mixing bowl, combine the soaked and chopped dried shrimp, cooked vermicelli noodles, julienned carrot, cucumber, and red bell pepper.
4. In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves.
5. Pour the dressing over the salad mixture and toss gently to combine all ingredients.
6. Add the chopped mint and cilantro, and toss again carefully.
7. Serve the salad in bowls, garnished with crushed roasted peanuts on top.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 15 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein from dried shrimp and peanuts.
• High in fiber due to fresh vegetables.

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