“Gỏi, or nộm in northern Vietnam, defines a salad of sorts in Vietnamese cuisine,” says recipe developer and food stylist Tyna Hoang. “It is typically a combination of ingredients accompanied by various toppings and a protein (in this case, bắp cải, or cabbage, serves as the base). The dressing can vary, but more often than not it’s nước chấm, a garlicky fish sauce lime condiment that is essential to Vietnamese cooking. Gỏi is often served as a starter or alongside a heartier dish as a palate cleanser. For as long as I can remember, there has never been a family gathering or Viet wedding without gỏi. The combination of crisp cabbage, shredded carrots, and fresh herbs tossed with tangy nước chấm and topped with crunchy peanuts makes this salad as refreshing as it is exciting. This recipe is a simplified version of one that I grew up on, but upgraded with shrimp poached in coconut milk for a subtle richness.”
