A vibrant and refreshing Vietnamese salad made with pig ear, shrimp, pickled lotus root, and shredded carrots, topped with crushed peanuts and a delicious Nuoc Mam Cham dressing.
1: Clean the pig ear with salt water 2-3 times. Pat dry.
2: Bring a pot of water to boil and blanch your shrimps until cooked (2-3 minutes). Remove the shrimp and set aside.
3: Cook the pig ear in the same boiling water (add 1 tbsp salt, 1 tbsp vinegar) for 20 minutes.
4: Peel and shred your carrots. Add 1 tbsp of salt to the carrots and allow to sit for 5 minutes. Rinse and dry them.
5: Drain the pickled lotus root jar and clean the lotus root with water. Slice and soak the lotus roots in cool water with 1/2 lime juice added.
6: When the pig ear is done cooking, soak it in a bowl of cool water. Once cooled, pat dry and slice into thin strips.
7: Slice your shrimps in half.
8: Assemble the salad: layer sliced lotus roots, carrots, pig ear slices, shrimp slices, Vietnamese coriander, and crushed peanuts.
9: Ladle on the Nuoc Mam Cham right before serving. Serve with shrimp chips.
