Gỏi Tôm Bắp Cải
- 2Tbsp. sugar
- 2red or green Thai chiles, thinly sliced
- 1garlic clove, finely grated
- Juice of 1 lime
- ¼cup fish sauce
- 113.5-oz. can unsweetened coconut milk
- 1tsp. kosher salt, plus more
- 8oz. large shrimp, peeled, deveined
- ½head small green cabbage, shredded (about 5 cups)
- 2medium carrots, peeled, shaved
- ½medium red onion, thinly sliced
- ¼cup coarsely torn cilantro
- ¼cup coarsely torn mint
- ¼cup store-bought fried shallots
- ¼cup crushed dry-roasted peanuts
Step 1
Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.
Step 2
Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.
Step 3
Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside.
Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.