Lotus Stem Salad with Shrimp and Pork

Vietnamese coriander, fried shallots, chili cut into thin strips, lime, roasted peanuts

Split the lotus stems in half and cut into lengths.

Mix 100ml of vinegar + 200g of sugar and stir until dissolved.

Soak the lotus stems in the vinegar and sugar mixture, then put them in the fridge.

After an hour, lift the lotus stems out of the mixture and squeeze gently to drain.

Wash the pork. Boil it with a little salt and thinly sliced ginger. When cooked, plunge it into a bowl of ice water to firm it up.

When the pork has cooled, cut it into strips about the same length as the lotus stems.

Wash the shrimp. Steam them with a little ginger for about 5 minutes. When cooked, put them in a bowl of ice water.

When the shrimp have cooled, peel them and split them in half lengthwise.

Peel, wash and julienne the carrots.

Pick the Vietnamese coriander leaves, wash them and cut into bite-sized pieces.

Roast the peanuts, remove the skins and crush them.

Peel the shallots and slice them thinly. Heat oil in a pan and fry the shallots until crispy.

Split the chilies, remove the seeds and cut into thin strips.

Squeeze the limes for their juice (strain out the seeds).

Put the lotus stems, carrots, Vietnamese coriander, fried shallots and chili strips in a bowl. Add 1/2 tablespoon of fish sauce, 1 tablespoon of sugar and the lime juice and toss well.

Transfer the salad to a plate and top with the pork, shrimp, peanuts and Vietnamese coriander. Serve with sweet and sour fish sauce and prawn crackers or grilled rice crackers.