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Boil the pork shoulder in water and a little bit of salt and sugar. Boil the shrimp with the shell on in water. Set aside the pork shoulder and shrimp and let it cool.
Rinse out the pickled lotus roots. Cut the lotus roots in half shortwise, diagonally in bite size pieces. Coarsely chop the fresh coriander and mints. Now with the pork and shrimp cooled, slice the pork thinly. Peel the shrimp and slice the shrimp in half lengthwise deveining at the same time.
In a large bowl, mix together the drained pickled carrots and daikon, lotus roots, mint, coriander, sliced pork, and nouc mam cham. Top the the salad with shrimp, roasted peanuts, and fried shallots.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 575 (57%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 505.8mg||156 %|
|Sodium 733.2mg||25 %|
|Potassium 1518.4mg||40 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 11.4g|
|Protein 92g||131 %|
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Calories per serving: 1010
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