Clean the pig ear with salt water 2-3 times. Pat dry.
Bring a pot of water to boil and blanch your shrimps until cooked - 2-3 minutes. Remove the shrimp and set aside. Then cook the pig ear in the same boiling water (add 1 tablespoon salt, 1 tablespoon vinegar) for 20 minutes.
While waiting for the pig ear to cook, peel and shred your carrots. Add 1 tablespoon of salt to the carrots and allow to sit for 5 minutes to help soften the carrots. Rinse the carrots to remove the salt and allow to dry. Set aside.
Drain the pickled lotus root jar and clean the lotus root with water. Slice the lotus roots into thin slices. Soak the sliced lotus roots in cool water with ½ lime juice added to prevent the lotus roots from darkening in color.
When the pig ear are done cooking, remove the pig ear and soak them in a bowl of cool water (to prevent browning). Once cooled, pat dry and slice into thin strips.
Slice your shrimps in half.
Assemble your goi/salad - layer on the bottom the sliced lotus roots and carrots. Then add your pig ear slices and shrimp slices. Then add the Vietnamese coriander and crushed peanuts.
Ladle on the Nuoc Mam Cham (Vietnamese Fish Sauce dressing) right before serving. Serve with shrimp chips.
