How to Make Vietnamese Pig Ear Salad

Prepare the Pig Ears

Pig ears require thorough cleaning, which should be done in two steps.

First, rinse the pig ears and rub them with coarse salt after purchasing.

Then, bring a pot of water to a boil and blanch the pig ears for 2-3 minutes. Add a bit of salt and leave the pot uncovered to allow the impurities and odors to evaporate.

Remove the pig ears, rinse them again, and scrub thoroughly with salt, paying special attention to the small crevices where dirt tends to accumulate. Use a sharp knife to scrape off any remaining hair or dirt.

After cleaning, place the pig ears in a pot of water, ensuring they are fully submerged. Add 1-2 shallots and a few slices of ginger to enhance the aroma while boiling.

Some people add vinegar during the boiling process to whiten the pig ears, but this can strip away flavor and nutrients.

Prepare Other Ingredients

Soak the cucumbers in salt water, rinse them, peel, and remove the ends. To ensure the cucumbers remain crisp and don't release water during mixing, remove the seeds.

Although some people prefer to keep the cucumber skin for extra crunch, it's best to peel them for hygiene reasons.

Peel the carrots, and julienne them. If the carrot is large, use only half; if small, use nearly all. Discard the fibrous core if it's too tough. When slicing the carrots, aim to balance the amount with the cucumber for a visually pleasing salad.

Finely chop garlic and chilies.

Roast the peanuts until golden, then crush them lightly. Don't grind them too finely to retain their crunchy texture.

Soak the bean sprouts in salt water, rinse, and drain well.

Pick, wash, and chop the fresh herbs.

Slice and Marinate the Pig Ears

Once the pig ears are cooked, transfer them to a bowl of ice water for 3-5 minutes, then slice them thinly. You can soak the slices in lime juice or vinegar to make the pig ears whiter, crisper, and more fragrant. Personally, I prefer using lime as it adds a fresher aroma.

To enhance the flavor, marinate the pig ears with: 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper. Mix well and let the pig ears absorb the seasoning for about 5 minutes.

Make the Salad Dressing

While the pig ears marinate, prepare the salad dressing. For the proportions listed, use the following ratio for the dressing:

• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons water
• 2 tablespoons lime juice

Since the pig ears have been seasoned with a bit of salt, this ratio should be perfectly balanced. If you prefer a stronger flavor, feel free to add a little more fish sauce.

Mix the Pig Ear Salad

In a large bowl, combine all the ingredients, except the peanuts, which should be added last for a crunchy finish. Pour the dressing over and toss gently to ensure all ingredients are well coated.

After mixing, let the salad rest for 3-5 minutes to allow the flavors to blend before serving. Top with roasted peanuts and garnish with cilantro and a decorative chili flower.