Gỏi Tép

Gỏi Tép is a refreshing Vietnamese salad featuring shrimp and a vibrant mix of herbs and vegetables, perfect for a light meal. This gluten-free dish offers a delightful balance of flavors and textures, making it a must-try for seafood lovers.

Ingredients

• Fresh tiny shrimp - 200 grams
• Rice vermicelli noodles - 100 grams
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Red chili - 1, sliced thinly
• Cucumber - 1 small, julienned
• Carrot - 1 small, grated
• Fresh mint leaves - 10 grams, roughly chopped
• Coriander leaves - 10 grams, roughly chopped
• Peanuts - 30 grams, crushed
• Lettuce leaves - 4, for serving

Steps

1. In a pot of boiling water, cook the rice vermicelli noodles for about 5-7 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, combine lime juice, fish sauce, sugar, minced garlic, and sliced red chili. Stir well until the sugar is dissolved.
3. Add the cooked vermicelli noodles to the mixing bowl and toss with the dressing until well coated.
4. Incorporate the tiny shrimp, cucumber, carrot, mint, and coriander into the noodle mixture. Gently toss to combine all ingredients evenly.
5. On a serving plate, layer the lettuce leaves and spoon the shrimp and noodle mixture on top.
6. Sprinkle crushed peanuts over the salad for added crunch and serve immediately.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, promoting muscle health.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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