For The Nước chấm:
4 tablespoons minced shallots
4 tablespoons minced ginger
2 tablespoons minced green garlic
2 Thai bird’s eye chilies, minced (WARNING: these are hot, use at your discretion)
2 tablespoons sugar (more may be needed depending on preference)
1 teaspoon kosher salt
1 cup fish sauce (Red Boat or Squid preferred)
3 large limes, juiced
- Using a mortar and pestle, grind the first 6 ingredients (shallots through salt) to release the oils and dissolve the salt and sugar. (Note: If you don’t have a mortar and pestle, you can use a blender instead.) Add the ground mixture to a large bowl. Mix in the fish sauce, and lime juice. Reserve.
For the Salad
4 stalks fresh bamboo shoots, peeled & cut into 2.5” strips
1 daikon radish, julienned
3 carrots, julienned
1 yellow onion, julienned
20 leaves of Thai basil, torn into pieces
10 leaves fresh mint, torn into pieces
¼ cup chopped toasted peanuts
(optional) 2 cups confited smoked ham hocks
(optional) 2 cups poached, chilled shrimp
- Mix all ingredients (except peanuts) together and coat well with the Nước chấm. Cover and refrigerate a minimum of 2 hours.
- Serve chilled garnished with the toasted peanuts.