Gỏi su hào, Vietnamese kohlrabi salad with pork and shrimp

Ingredients

• 2 large savoy cabbage heads (approximately 700g)
• 2 small carrots (about 150g)
• 150 g of large prawns, peeled and deveined
• 200 to 250g of lean pork (or pork ears)
• 25 g of crushed, grilled peanuts
• Chopped herbs (cilantro, Thai basil)
• Vinegar, lime, sugar, fish sauce, and salt
• A little seasoning in granular form (seasoning granules)
• French-fried shallots

Peel the kohlrabi and carrots, then cut them into thin slices and julienne.

Steam the shrimp and then cut them in half lengthwise.

Cook the pork loin in water with a little salt and seasoning, then submerge it in cold water, and finally, finely chop it.

In a small bowl, combine 1.5 tablespoons of vinegar, 1 tablespoon of lime juice (or vinegar), 2.5 tablespoons of sugar, and 1.5 teaspoons of salt. Pour over the julienned vegetables and let it marinate for about 30 minutes.

Mash the vegetables by hand, then press them out in small handfuls to thoroughly drain them.

For the sauce, combine 3 tablespoons of sugar, 1 tablespoon of vinegar, 1 tablespoon of lemon juice, and 1 tablespoon of good-quality fish sauce.

Place the pork and shrimp in the vegetable salad bowl, pour in the sauce, and mix. Add the peanuts, French-fried shallots, and herbs, and mix again to ensure everything is well combined.