Gỏi Tôm Thịt Chay

Gỏi Tôm Thịt Chay is a refreshing Vietnamese salad made with plant-based shrimp and meat, tossed with vibrant vegetables and a tangy dressing. This dairy-free appetizer is perfect for those seeking a light yet flavorful dish.

Ingredients

• Rice vermicelli - 100 grams
• Plant-based shrimp - 100 grams
• Mushrooms (shiitake or oyster) - 50 grams, sliced
• Cabbage - 50 grams, finely shredded
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Fresh mint leaves - 10 grams
• Fresh cilantro - 10 grams
• Lime - 1, juiced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Chili (optional) - 1 small, sliced
• Peanut or sesame oil - 1 tablespoon
• Salt - to taste

Steps

1. Cook the rice vermicelli according to package instructions, then drain and rinse under cold water to stop the cooking process.
2. In a pan, heat the peanut or sesame oil over medium heat. Add the sliced mushrooms and cook until they are soft and golden, about 5 minutes.
3. Add the plant-based shrimp to the pan and stir-fry for an additional 3-4 minutes until heated through.
4. In a bowl, combine the lime juice, soy sauce, rice vinegar, sugar, and salt. Whisk until the sugar is dissolved.
5. In a large mixing bowl, combine the cooked vermicelli, sautéed mushrooms and shrimp, cabbage, carrot, cucumber, mint, and cilantro.
6. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
7. Serve immediately, garnished with sliced chili if desired.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol and dairy-free, making it heart-healthy.

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