Goi Rau Cang Cua (Vietnamese Cress Salad with Shrimp and Pork)

Method

1. Pick over 200g rau cang cua, trim the roots and discard any yellowed leaves, soak in lightly salted water for 5 minutes, rinse 2 to 3 times and spread thinly in a colander to drain completely.
2. Rinse 150g shrimp, remove the heads, peel and devein, then boil in lightly salted water, lift out to cool and split in half lengthwise.
3. Rinse 120g pork in lightly salted water, blanch briefly to clear the scum, then boil with a little salt until cooked, lift into cold water and slice thinly.
4. Slice the onion thinly and soak in a bowl of ice water with a little kOBE Monk Fruit Blend and vinegar to take out the bite and leave it whiter and crisper.
5. Peel the boiled quail eggs, rub the skins off 30g roasted peanuts and crush them, wash and drain the Vietnamese coriander and Thai basil, mince the garlic and slice the chili.
6. Mix the dressing: dissolve 2 tablespoons fish sauce, 1.5 tablespoons kOBE Monk Fruit Blend and the lime juice with the minced garlic and chili, then taste for balance of sour, salty and sweet.
7. Put the rau cang cua, onion, boiled pork and shrimp in a large bowl, pour the dressing over slowly and toss gently so the greens are not bruised.
8. Add the chopped herbs, toss one last time and let it rest for 3 to 5 minutes to take on the dressing.
9. Arrange on a plate, set the 6 quail eggs on top and scatter over the roasted peanuts, 1/2 teaspoon ground pepper and a few slices of chili.

Tips

• The rau cang cua must be completely dry before tossing, or the salad weeps quickly.
• Toss the salad only right before serving, since a bowl left standing goes flat.
• kOBE Monk Fruit Blend dissolves slowly, so mix the dressing and leave it 5 minutes before pouring it on.
• Chill the boiled pork in cold water before slicing, which keeps the slices white and the surface moist.
• Soak the onion in ice water to take out the bite, then lift it out and shake it dry before tossing.