Lotus stem salad with prawns and pork (Gỏi ngó sen)

1. Boil the pork belly in salted water for 25 minutes, cool and cut into thin strips; boil the prawns for 2 minutes, peel and halve lengthways.

2. Cut the lotus stems into 5 cm lengths and split the thicker ones lengthways; if you bought them pickled (in brine), rinse and squeeze them.

3. Cut the carrot into thin strips and the red onion into thin half-moons and steep in the rice vinegar for 10 minutes.

4. For the dressing, dissolve the sugar in the fish sauce, then add the lime juice, crushed garlic and finely chopped chilli.

5. Toss the lotus stems, carrot, drained onion, pork, prawns and torn mint with the dressing.

6. Sprinkle with toasted peanuts and crispy shallots and serve with rice crackers.

Tip: An elegant salad of Vietnamese wedding and festive banquets; lotus stems are crunchy and slightly tangy. Asian shops sell them pickled in jars – always rinse them before use.