serves
4-6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 200 g (7 oz) pork belly
- sea salt
- 1 litre (34 fl oz/4 cups) vegetable oil, for deep-frying
- 16 prawn crackers
- 12 cooked medium prawns (shrimp), peeled and deveined
- ½ small green papaya, shredded
- 1 bunch Thai basil, leaves picked
- 1 bunch shiso, thinly sliced (optional)
- 1 bunch Vietnamese mint, leaves picked
- 3 tbsp roasted peanuts
Pickled carrot and daikon
- 150 ml (5 fl oz) white vinegar
- 100 g caster (superfine) sugar
- 1 kg carrots, cut into matchsticks
- 300 g daikon (white radish), cut into matchsticks
Nuoc mam dressing
- 2 cloves garlic, finely chopped
- 3 brid's eye chillies, finely chopped or sliced
- 150 ml fish sauce
- 100 ml white vinegar
- 140 g caster (superfine) sugar
- 2 garlic cloves, minced
- 2 bird’s eye chillies, thinly sliced
This recipe needs to be started 2 days in advance if making the pickled carrot and daikon.
Instructions
1. To make the pickle liquid, combine the vinegar and sugar in a bowl and add 100 ml water. Stir until the sugar has dissolved. Rinse the daikon and carrot under warm running water for 5 minutes, then drain thoroughly and pat dry with paper towel. Transfer to a large plastic container or non-reactive bowl. Pour the pickle liquid over the vegetables and set aside in the fridge for 2 days, after which time the pickles will be ready to use. Makes 1.3 kg. Leftover pickle will store in the fridge for up to 2 weeks.
2. Place the pork belly in a saucepan and cover with cold water. Season with salt, bring to the boil and cook for 20 minutes or until cooked through. Drain and plunge the pork into iced water to stop the cooking process. Drain on paper towel, then slice into thin pieces.
3. To make the dipping sauce, combine the 2 chopped garlic cloves, 3 bird's eye chillies, fish sauce, vinegar and sugar with 200 ml water in a bowl and stir through until the sugar has dissolved. Whisk in the other cloves of garlic and chillies.
4. Heat the oil in a large saucepan over medium–high heat to 180°C (350°F) on a kitchen thermometer. Working in batches, fry the prawn crackers for a few seconds until puffed up and doubled in size. Using a slotted spoon, remove the crackers from the oil and drain on a plate lined with paper towel.
5. Combine the prawns, pork, papaya, herbs and pickles in a large bowl and toss through the dressing.
6. Transfer the salad to a large serving plate or bowl and top with the peanuts. Lay the prawn crackers around the salad and serve immediately.
Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
