Lotus Root Salad – Red Boat Fish Sauce

Ingredients

• 1 medium red onion
• 3 cucumbers, preferably Persian or Japanese varieties, quartered, seeds removed, and cut into matchsticks
• Kosher salt
• 1 (24-ounce) jar pickled lotus rootlets
• 2 pounds pork tenderloin
• 2 pounds large (16/20) shell-on shrimp
• 8 stalks celery, peeled and cut into matchsticks
• 1/2 pound carrots, peeled and cut into matchsticks
• 4 cups mint, loosely packed, coarsely chopped
• 1 cup rau răm, loosely packed, coarsely chopped
• 16 prawn crackers
• 6 Thai chiles, stem and seeds removed, minced
• 1/4 cup lime juice
• 1/4 cup plus 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 3/4 cup granulated sugar
• 1/2 cup Red Boat Fish Sauce
• 2 cups oven-roasted unsalted peanuts, chopped
• Fried Shallots