Ingredients:

• 1 8- ounces can of lotus stems, cut in 2-inch lengths
• 1/2 pound of shelled, deveined shrimp rinsed and drained
• 1/4 pound of lean boneless pork
• 3 tablespoons of chopped roasted peanuts
• 1 teaspoon of finely chopped polygonum herb (rau râm) or 1 teaspoon of chopped coriander plus 1 teaspoon chopped mint
• 2 teaspoon of sugar
  juice of 1/2 large lime or lemon
• fish sauce dip served as dressing (see the recipe in Fresh spring rolls page)

Preparations:

• Drain the lotus stems, rinse with cold water and set aside. In a small sauce pan boil water with a pinch of salt. When the water begins to boil put the shrimp in.  Boil for 5 minutes, drain and split in half and set aside.
• In a medium sauce pan boil water; then put the pork in .
  Cook for 30 minutes or until it completely cooked. Drain and set aside. When it's cool, thin slice the pork then julienne cut.
• In a large bowl, toss lotus stems, herbs, lime juice. Place the mixture in a large plate.  Garnish it with shrimp and pork, sprinkle chopped peanuts, cilantro leaves and mint on top.
  
  To serve:
• The salad is served with fish sauce dip and shrimp crackers.