Vietnamese Lobster Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Vietnamese lobster salad is one of my favorite dishes to make when I want something special but don't want to spend all day in the kitchen. With just 45 minutes from start to table, it's surprisingly quick for such an impressive meal. The combination of sweet, sour, salty, and spicy flavors is absolutely addictive, and the fresh cilantro and lime juice pack tons of vitamin C to boost your immune system. What I love most is how the recipe comes together so simply with just basic chopping and mixing, no complicated techniques required. It's elegant enough for guests but easy enough for a weeknight dinner.
Ella x
Ingredients
- 400lobster meat
- 200 thinly slicedred onion
- 150 peeled and gratedcarrots
- 100 slicedcucumber
- 20 choppedcilantro
- 60 freshly squeezedlime juice(adjust to taste)
- 30 squeezed from bottlefish sauce
- 15 squeezed from bottlechili sauce
- 10 granulatedsugar
- 150 slicedpeanuts
- 60 squeezed from bottlerice vinegar
- 5 finesalt
- 2 freshly groundblack pepper
- 200 shreddedlettuce
Detail level
Instructions
- 1
In a large bowl, combine the lobster meat, red onion, carrots, cucumber, cilantro, and peanuts.
Tip: Toss gently to avoid breaking the lobster meat.
- 2
In a small bowl, whisk together the lime juice, fish sauce, chili sauce, sugar, and salt.
Tip: Adjust the amount of chili sauce to your desired level of spiciness.
- 3
Pour the dressing over the lobster mixture and toss to coat.
Tip: Make sure the lobster is well coated with the dressing.
- 4
Sprinkle the chopped cilantro over the top of the salad and serve immediately.
Tip: You can also garnish with additional cilantro if desired.
- 5
In a small bowl, whisk together the rice vinegar and black pepper.
Tip: Use this dressing as a condiment to drizzle over the salad.
- 6
To serve, place a portion of the salad onto a plate and serve immediately.
Tip: You can also serve with additional peanuts or chili sauce on the side.
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