Lotus Root Salad

Directions

Prepare the vegetables, shrimp, and pork

1. Halve the onion lengthwise, cutting through the root end. Soak the halves in water for 30 minutes to mellow out the harshness, then thinly slice each half and set aside.

2. Place the cucumbers in a small bowl and toss with 1/4 teaspoon of kosher salt. Set aside for 30 minutes to allow the salt to draw out the excess moisture from the cucumbers. After 30 minutes, gently squeeze the cucumbers to remove any excess moisture, then let them drain in a colander. Set aside.

3. Drain the lotus rootlets from the jar, and slice them lengthwise into halves, then quarters. Transfer the rootlets to a large bowl. Soak the rootlets in 2 quarts of water for 10 minutes. Drain and soak them again in 2 quarts of clean water for another 10 minutes. Drain the rootlets, squeezing them to remove any excess water: You want the rootlets to be as dry as possible for the salad. Transfer the rootlets to a colander set in a bowl and set aside.

4. Cut the pork into 6-inch-long pieces and place the pieces in a medium size pot set over high heat. Add 1 teaspoon of salt and enough water to cover the pork. As the pot heats, prepare an ice bath by filling a large bowl with ice and water. When the pot comes to a boil, reduce the heat to a bare simmer. Poach the meat until its internal temperature reaches 145°F for medium rare and 160°F for medium, then transfer the pieces to the prepared ice bath to stop the cooking. When the pieces are cool enough to handle, slice them into thin strips.

5. Fill another large bowl with water and ice and set aside. Peel and devein the shrimp. In a medium pot, bring 1 quart of water to a boil. Carefully add the shrimp, then reduce the water to a bare simmer. Poach the shrimp until their centers are completely opaque, about 5 minutes, then plunge them in the ice bath. When they’ve cooled, remove them from the bath and slice them in half lengthwise. Set aside.

Make the dressing, assemble the salad, and serve

1. Place the minced Thai chiles in a glass jar. Add the lime juice, lemon juice, garlic, sugar and fish sauce and whisk well to combine. If not using immediately, refrigerate the dressing until serving, up to 3 days in advance.

2. In a large mixing bowl, combine the onions, cucumbers, lotus rootlets, pork, shrimp, celery, carrots, rau răm, and mint. Pour the dressing on top and mix well (it’s best to use your hands to massage the dressing into the vegetables, but you can also use tongs if you prefer). Transfer the salad to a serving bowl. Sprinkle peanuts and fried shallots on top. Serve with prawn chips.