If there’s one dish that perfectly balances freshness and flavor, it’s gỏi tôm thịt. This Vietnamese salad combines tender shrimp, savory pork, and crisp vegetables, all tossed in a tangy, slightly sweet dressing. It’s light yet satisfying, making it a favorite for gatherings or as a refreshing meal on a warm day.

What we love most about gỏi tôm thịt is how it highlights the vibrant, bold flavors of Vietnamese cuisine. The crunch of pickled veggies, the nuttiness of roasted peanuts, and the zing of fresh herbs come together in every bite. It’s not just a dish—it’s an experience that brings people together around the table.

Table of Contents

What Is Gỏi Tôm Thịt?

Gỏi tôm thịt is a refreshing Vietnamese salad that brings together a harmonious blend of shrimp, pork, and fresh vegetables. This dish exemplifies Vietnamese cuisine’s commitment to balance in both flavor and texture. The name itself translates to “shrimp and pork salad,” which is an accurate glimpse into the primary ingredients that make this dish so beloved.

The salad starts with tender, simmered pork and plump, poached shrimp. These proteins are thinly sliced to create bite-sized pieces, making them easy to mix with the vibrant medley of crunchy vegetables. Thinly julienned carrots, daikon radish, sliced cucumbers, and aromatic herbs like mint and cilantro provide a crisp freshness.

What really ties everything together is the nước mắm dressing—a tangy, slightly sweet sauce made with fish sauce, lime juice, sugar, and a hint of garlic and chili. The dressing is poured over the salad to coat every ingredient, creating a flavor that is both zingy and satisfying. Finally, we finish the dish with crushed roasted peanuts and fried shallots for a touch of nuttiness and crunch.

This dish isn’t just a salad; it’s a symphony of textures, colors, and tastes. Perfect for family gatherings or meals with friends, gỏi tôm thịt reminds us how food can be both nourishing and celebratory.

Ingredients

Here is everything we need to create the perfect gỏi tôm thịt. Let’s start with the fresh, vibrant salad components and then move on to the tangy, irresistible dressing.

For The Salad

½ to 1 pound shrimp, peeled and deveined
½ pound pork belly, simmered and sliced thinly
1 head of lettuce, such as romaine or a mix of green and red leaf, chopped
1 cup cabbage, thinly shredded
1 carrot, julienned or shredded
½ cup onion, thinly sliced (we like using red or white onion)
¼ cup mint leaves
¼ cup cilantro leaves
¼ cup Vietnamese coriander (rau ram), optional
¼ cup Thai basil leaves
2 tablespoons roasted peanuts, crushed
1 tablespoon fried shallots

For The Dressing

3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
2 tablespoons sugar
1 clove garlic, minced
1 red chili, finely chopped (adjust to taste)

With these ingredients, we’re ready to build the vibrant flavors and textures that make gỏi tôm thịt a standout dish.

Tools And Equipment

To prepare “gỏi tôm thịt,” having the right tools and equipment ensures a smoother cooking process and better results. Let’s go through the essential items you’ll need:

Cooking Equipment

Pot: We use this to boil the pork and gently poach the shrimp, ensuring they cook evenly while retaining their natural flavors.
Ice water bath: Once boiled, an ice water bath quickly cools the pork and shrimp, locking in their firmness and vibrant color.

Preparation Tools

Knife: A sharp knife is crucial for slicing the pork and shrimp thinly, as well as for cutting the fresh vegetables and herbs precisely.
Cutting board: A sturdy cutting board provides a safe and clean surface for chopping and slicing.
Colander or strainer: We use this to drain the pork and shrimp after boiling and to strain the soaked vegetables.

Mixing and Serving Tools

Bowl: A medium-sized bowl works perfectly for soaking onion slices, carrot shreds, or lotus stems in water or a vinegar solution to enhance their crispness and flavor.
Large mixing bowl: After prepping, this is where we’ll combine all the ingredients. Its size helps us mix thoroughly without bruising delicate components.
Spoon or hands: Mixing by hand gives us better control and ensures even distribution of the sauce, but a spoon works just as well.
Serving plate: Finally, a spacious serving plate allows us to arrange the salad beautifully, showcasing all its vibrant colors and textures.

Using these tools helps us bring out the best in the dish, simplifying the prep work while maintaining the integrity of each ingredient.

Directions

Let’s dive into crafting the vibrant gỏi tôm thịt! Follow these steps to bring together layers of balanced flavors and textures in this refreshing Vietnamese salad.

Prep The Ingredients

Start by preparing the proteins:

For the pork, use pork belly or pork shoulder. Rinse it under cold water, pat it dry, and cut it into manageable chunks for boiling.
For the shrimp, retain the shells for better flavor. Rinse clean and set aside.

Prepare the vegetables:

Peel and julienne the carrots into thin matchsticks.
Slice the cucumbers thinly or into julienned pieces, ensuring uniformity for presentation.
If using lotus stems, slice them into thin strands and soak in water with a little lime juice to prevent discoloration.
Thinly slice the yellow onion, then soak it in vinegar for 10 minutes to reduce its sharpness. Drain and pat dry.
Wash and dry all herbs. Remove tough stems and set aside Thai basil, Vietnamese coriander, mint, and knotweed (or a sweet basil substitute) for assembly.

Prepare The Dressing

In a small bowl, combine:

3 tablespoons fish sauce
2 tablespoons lime juice (freshly squeezed)
1 tablespoon sugar
1 clove garlic, finely minced
1 red chili, thinly sliced (adjust to taste)

Whisk until the sugar is fully dissolved, adjusting the sweet, salty, or spicy balance to your preference. Set aside.

Cook The Shrimp And Pork

Boil water in a large pot with a pinch of salt.

Add the pork chunks and simmer for 15-20 minutes until fully cooked and tender. Remove and let cool. Thinly slice the pork into bite-sized pieces.

Using the same pot, bring the water back to a gentle boil.

Add the shrimp with shells on and cook for about 2-3 minutes, or until the shrimp turn pink and opaque. Remove immediately and place in an ice water bath to halt cooking.
Peel and devein the shrimp, cutting them in half lengthwise if desired.

Assemble The Salad

In a large salad bowl, mix the julienned carrots, cucumbers, lotus stems (if using), and drained yellow onions.
Add the sliced pork, shrimp, and herbs. Toss gently to combine.
Drizzle the prepared dressing evenly over the salad. Toss again to coat all ingredients thoroughly.
Garnish with crushed roasted peanuts and crispy fried shallots for added texture and flavor.

Tips For Making Gỏi Tôm Thịt

When preparing gỏi tôm thịt, attention to detail elevates the dish. Here are our top tips to ensure a perfectly crafted, flavorful salad:

1. Choosing the Right Pork and Shrimp

Go for pork belly if you prefer a rich, tender bite, or opt for pork shoulder for a leaner version.
For shrimp, large varieties work best. Be sure they are peeled and deveined for ease of eating and better presentation. Cook the shrimp just until they turn pink and opaque, around 2-3 minutes, to avoid a rubbery texture. Overcooking shrimp can make them tough and lose their sweetness.

2. Perfecting the Vegetables

Always use fresh, crisp vegetables for the best texture. Julienne carrots, daikon radish, and cucumbers uniformly for consistent crunch.
Soak thinly sliced yellow onions in ice water for a brief time to reduce their sharpness, keeping their sweetness intact.
If you decide to include lotus roots, ensure they are thinly sliced and given a light soak in vinegar water to retain their color and crunch.

3. Enhancing the Herb Flavor

Fresh herbs like mint, Thai basil, and Vietnamese coriander are essential. Tear these into smaller pieces rather than cutting them to release their aromatic oils without bruising the leaves.
Use a combination of herbs to add depth, with Vietnamese coriander lending a distinctive peppery flavor.

4. Achieving the Perfect Dressing

Balance the nước mắm dressing to your taste. The base (fish sauce, lime juice, sugar, garlic, and chili) should be tangy, sweet, salty, and slightly spicy. Play with proportions to find your preferred balance.
Prepare the dressing in advance to let the flavors meld together, giving it a more harmonious taste.

5. Assembling with Care

Toss the proteins, vegetables, and herbs gently with the dressing to distribute flavors evenly without damaging the fragile herbs and vegetables.
Add crushed peanuts and fried shallots only when ready to serve to preserve their crunch.

6. Keeping the Dish Fresh

Keep everything chilled before assembling for maximum freshness, especially on warm days. If prepping ahead, store the dressing separately and combine just before serving to maintain texture and flavor.
An ice water bath to cool the boiled pork and shrimp quickly locks in their flavors and retains an appealing texture.

By following these practical tips, we create a dish that’s as visually stunning as it is delicious, staying true to the vibrant and refreshing essence of gỏi tôm thịt.

Serving Suggestions

When it comes to serving gỏi tôm thịt, keeping the presentation fresh and inviting is key. This versatile salad is perfect for family gatherings, parties, or summer barbecues, where its vibrant flavors and textures shine.

Garnishing for Extra Flair

To elevate gỏi tôm thịt, we finish it with a generous sprinkle of fried shallots and crushed roasted peanuts. The shallots provide a crispy, golden contrast, while the peanuts add a nutty aroma and delightful crunch. Fresh herbs like Thai basil and Vietnamese coriander not only enhance the flavor but also add a pop of color to the dish, making it visually appealing.

Mixing for Optimal Flavor and Texture

To preserve the delicate textures and prevent bruising the vegetables, we recommend mixing the salad by hand. Begin by combining julienned cucumbers and carrots with a portion of the tangy nước mắm dressing. Next, fold in sliced lotus roots, tender pork, and plump shrimp, adding more dressing as needed. Finally, toss in thinly sliced onions, Thai basil, and Vietnamese coriander to ensure every bite is perfectly coated with the balanced flavors of the dressing.

Presentation and Serving Styles

This salad is traditionally served family-style on a large platter, allowing everyone to help themselves. For an elegant twist, we can plate individual portions, layering the vegetables and proteins neatly and garnishing each plate with peanuts, shallots, and fresh herbs. Alternatively, serve gỏi tôm thịt alongside prawn crackers or rice paper, which can be used to scoop up the salad for a playful, interactive dining experience.

Storing And Making Ahead

When it comes to preparing gỏi tôm thịt, a little planning can save us time and help preserve the dish’s vibrant flavors and textures. Here’s how we can make components ahead while ensuring freshness and quality when it’s time to serve.

Preparing Ingredients Ahead

Lotus Stem: After thinly slicing the lotus stems, we soak them in a mixture of sugar and vinegar for 15 minutes. This light pickling brings a delicate tang and helps retain their crisp texture. For the freshest taste, we recommend preparing them within a few hours of serving.
Pork Belly: We boil the pork belly until it’s tender, then promptly submerge it into an ice water bath to stop the cooking. This ensures the meat remains juicy and firm. Once cooled, we slice it into thin pieces and store it in an airtight container in the refrigerator. It will stay fresh for a few hours.
Shrimp: Cook the shrimp just until they turn pink and opaque, then transfer them to an ice bath to prevent overcooking. After cooling, we peel and slice the shrimp lengthwise. Like the pork belly, the shrimp can also be stored in the fridge for several hours before assembling the salad.

Assembling When Ready

While making individual components ahead of time simplifies preparation, assembling gỏi tôm thịt should be done just before serving to maintain the freshness and crunch of the salad. By keeping ingredients separate until assembly, we can ensure the crisp vegetables, bold herbs, and flavorful dressing come together harmoniously without losing their texture or brightness.

Conclusion

Gỏi tôm thịt isn’t just a dish; it’s a celebration of vibrant flavors, fresh ingredients, and the communal joy of sharing a meal. Its perfect balance of textures and tastes reflects the heart of Vietnamese cuisine, making it a standout choice for any occasion.

Whether you’re introducing it to friends or enjoying it with family, this refreshing salad has a way of bringing people together. With its simple preparation and stunning presentation, it’s a recipe that invites us to savor every bite and every moment.

Frequently Asked Questions

What is gỏi tôm thịt?

Gỏi tôm thịt is a traditional Vietnamese salad made with tender shrimp, savory pork, fresh vegetables, aromatic herbs, and a tangy fish sauce-based dressing. It’s a vibrant dish known for its balance of flavors and textures, often enjoyed during gatherings or warm weather.

What ingredients are needed to make gỏi tôm thịt?

Key ingredients include shrimp, pork belly, fresh vegetables like carrots, daikon, and cucumbers, along with herbs such as mint, cilantro, and Thai basil. The dressing features fish sauce, lime juice, sugar, garlic, and chili. Garnishes include roasted peanuts and fried shallots.

How do you prepare the proteins for gỏi tôm thịt?

Shrimp and pork are typically boiled until cooked through, then cooled in ice water to preserve texture. They are sliced thinly to mix easily with other salad components.

What makes the dressing for gỏi tôm thịt flavorful?

The dressing is a combination of fish sauce, lime juice, sugar, garlic, and chili. These ingredients balance salty, sweet, tangy, and spicy flavors, creating a perfect complement to the salad.

Can I prepare gỏi tôm thịt ahead of time?

Yes, individual components like cooked shrimp, pork, and julienned vegetables can be prepped in advance. However, it’s best to assemble the salad and add the dressing just before serving to maintain freshness and crunch.

What tools are essential for making gỏi tôm thịt?

Some essential tools include a pot for boiling, an ice water bath for cooling proteins, a sharp knife for slicing, a cutting board, and mixing bowls. Serving tools like platters or individual plates are also helpful.

Are there any tips to perfect gỏi tôm thịt?

Choose fresh ingredients, use high-quality fish sauce, and julienne the vegetables uniformly for a visually appealing salad. Don’t overdress the salad; add the dressing gradually while tasting to achieve the perfect balance.

How is gỏi tôm thịt traditionally served?

Gỏi tôm thịt is often served family-style on a large platter, garnished with fried shallots, roasted peanuts, and fresh herbs. It pairs well with prawn crackers or rice paper for added texture and interaction.

Can I customize gỏi tôm thịt for dietary preferences?

Yes, you can substitute pork with chicken or tofu and adjust the dressing to be milder by reducing chili. Vegetarians can replace fish sauce with soy sauce or tamari while keeping the salad fresh and delicious.

How do I store gỏi tôm thịt leftovers?

If dressing hasn’t been added, store the components separately in airtight containers in the fridge for up to two days. Once dressed, the salad is best consumed immediately to retain its crunch and vibrant flavor.

About The Author

Alice Nako

With over a decade of expertise in the restaurant industry, I, Alice Nako, proudly serve as the Founder of Like Like Drive Inn. At Like Like Drive Inn, we craft and curate delectable culinary experiences that delight the taste buds and warm the hearts of our patrons. Through a deep passion for food and dedication to culinary excellence, I aim to share my wealth of experience in the art of recipes to inspire and elevate the dining experiences of others. I am committed to sharing my culinary knowledge to enrich the gastronomic journeys of all who indulge in the creations of Like Like Drive Inn. Let’s embark on a flavorful voyage together!

See author's posts