Refreshing Vietnamese lotus salad with tangy dressing, crispy veggies, peanuts, shrimp – a tasty journey to Southeast Asia
As some of you may know, I recently took a trip to Vietnam and completely fell in love with the vibrant culture, beautiful landscapes, and of course – the incredible food! I was absolutely blown away by the diverse flavors, unique ingredients, and artful presentation of Vietnamese cuisine.
One dish in particular captured my heart – Gỏi Ngó Sen – a bright, tangy lotus salad tossed with crispy vegetables, fragrant herbs, toasted peanuts, and plump shrimp. From the very first crunchy, sweet-sour bite I was hooked! I loved the delightful interplay of textures and the cooling qualities of the fresh lotus root. It was so exceptionally light and refreshing!
Now that I’m back home, I’ve been feeling a little blue missing the sights, smells, and tastes of Vietnam. In an effort to lift my spirits and satisfy my cravings, I decided to try my hand at recreating this spectacular salad. Though it took a few tries to perfect, I’m so happy with the end result!
I wanted to share this recipe with you all in hopes that it brings a little piece of Vietnam into your kitchen. The lively medley of flavors and colors is sure to enliven any meal. I’d love for you to experience the same feelings of joy, nostalgia, and refreshment that this bright lotus stems salad evokes for me.
So pull up a chair, grab a fork, and let’s embark on a tasty Vietnamese flavor journey together! Gỏi Ngó Sen
Vietnamese Lotus Salad Recipes
Vietnamese Lotus Root Salad
Equipment
Ingredients
- 1 lb lotus stem
- 1 lb prawns
- 1/4 lb pork neck or prawns
- 1/2 red onion sliced thinly
- 1 carrot julienned
- 1 tsp sugar
- 3 tbsps white vinegar
- Salt
- Handful of mint leaves chopped
- Fried shallot
- peanuts Roughly chopped
- Prawn crackers
- Fish sauce
Instructions
- Softening and pickling the carrot is optional. In a small bowl, add vinegar, sugar and a pinch. Add the julienned carrot and mix well. Set aside.
- Cook the pork neck ( or the prawns ) and then slice thinly. Cook the prawns and de¬shell and de-veined.
- Rinse the lotus stem. If lotus stem is not already cut in about 7cm in length, then cut them. I prefer the lotus stem in thin strips, so slice the lotus stem 1/2 lengthways. Once the lotus stem is sliced, squeeze out the water from the lotus by using cloth.
- Drain the vinegar mixture from the carrot by using a muslin cloth and squeeze out all the water.
- In a large bowl, combine lotus root, red onion, carrot, mint leaves, prawns and pork. Give all the ingredients a gentle toss.
- Turn out to a serving platter. Garnish with crushed peanuts and fried shallots. Pour some fish sauce dipping sauce onto the salad and serve with prawn crackers.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Lotus root salad with shrimp
Ingredients:
- 200g fresh lotus stems, thinly sliced
- 150g cooked and peeled shrimp
- 1 cup mixed fresh herbs (Thai basil, cilantro, mint)
- 1 red chili, thinly sliced (adjust to your spice preference)
- 2 cloves garlic, minced
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/4 cup water
Instructions:
- Steam the Shrimp:
- Place the cooked and peeled shrimp in a steaming basket.
- Boil water in a pot or steamer. Once the water is boiling, place the shrimp in the steaming basket over the pot.
- Cover and steam the shrimp for about 3-4 minutes until they turn pink and are cooked through.
- Prepare the Dressing:
- In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, and 1/4 cup of water. Stir until the sugar is fully dissolved.
- Assemble the Salad:
- In a large mixing bowl, combine the sliced lotus stems, steamed shrimp, and the mixed fresh herbs.
- Toss the Lotus stem salad gently to combine the ingredients.
- Add the Dressing:
- Pour the dressing over the salad with shrimp. Adjust the amount of dressing according to your taste. You can start by adding half and then increase if needed.
- Toss the salad again to ensure the dressing coats the ingredients evenly.
- Garnish and Serve:
- Top the salad with shrimp with sliced red chilies and crushed roasted peanuts.
- Serve immediately, and enjoy the refreshing flavors of this Lotus stem Salad with Steamed Shrimp.
Tips for making Vietnamese Lotus Salad
Cooking Tips about Vietnamese lotus stem salad
- Choose Fresh Ingredients: Use the freshest lotus stems, herbs, and shrimp you can find. The quality of your ingredients significantly impacts the flavor and texture of your Vietnamese lotus root salad.
- Properly Steam the Shrimp: When steaming the shrimp, be cautious not to overcook them. Overcooked shrimp can become tough and chewy. Aim for a tender, juicy texture. Steaming for 3-4 minutes should suffice.
- Thinly Slice Lotus Stems: For the best texture, slice the lotus stems as thinly as possible. This ensures they absorb the dressing and other flavors effectively.
- Customize the Heat: Adjust the spiciness by adding more or less red chilies. Vietnamese cuisine often features spicy elements, but it’s all about your personal preference.
- Taste as You Go: When preparing the dressing, taste it before adding to the salad. Adjust the fish sauce, lime juice, and sugar to balance the flavors to your liking.
Serving Suggestions about lotus root salad goi ngo
- Serve it alongside grilled fish, chicken, or shrimp dishes like Grilled Sea Bream, BBQ Prawns in Honey Mustard Sauce, or Teriyaki Chicken Kabobs for a refreshing contrast to the richer proteins.
- Pair it with lighter Asian noodle dishes like Yakisoba or Schezwan Noodles. The tangy flavors of the salad will balance nicely with the savory noodles.
- For heartier pairings, try the salad alongside meat and rice bowls like Gyudon Beef Bowl or Chicken Briyani. The bright flavors of the lotus will cut through the richness.
- For vegetarian pairings, serve the salad with stir fries like Stir Fried Tofu with Broccoli or Vegetable Lo Mein. It makes a nice crunchy, cooling accompaniment.
- The Vietnamese lotus root salad could also be served as a side to sandwiches and burgers like the Bacon Cheeseburger Wrap, Philly Cheesesteak, or Teriyaki Chicken Wraps. It adds a fresh contrast to the heavier sandwiches.
8 FAQs about root salad Gỏi Ngó Sen
- Is Lotus stem good for health?
- Yes, lotus stem is a nutritious vegetable that is low in calories and rich in vitamins, minerals, and fiber. It is known for its potential health benefits, including aiding digestion and promoting heart health.
- Is lotus root edible?
- Yes, lotus root is edible and is commonly used in various culinary dishes in many Asian cuisines. It has a crunchy texture and a mildly sweet flavor when cooked.
- Is lotus stem a root?
- While lotus stem is commonly referred to as a “stem,” it is technically a rhizome, which is an underground stem. It grows horizontally in mud or shallow water, producing tuber-like lotus roots.
- How do I store leftovers?
- To store any remaining Vietnamese lotus root salad, keep it refrigerated in an airtight container. Consume within a day or two for the best flavor and texture.
- Can I make it in advance for a party?
- Yes, you can prepare the ingredients in advance and toss them together with the dressing just before serving to maintain the salad’s crispness.
- Can I substitute lotus stems?
- If you can’t find fresh lotus stems, jicama is a good alternative for a similar crunchy texture.
- What can I substitute for shrimp?
- If you prefer a vegetarian version, replace the shrimp with tofu, tempeh, or skip the protein altogether for a refreshing, meat-free salad.
- Is this salad gluten-free?
Yes, the Vietnamese Lotus Salad is naturally gluten-free. The dressing uses fish sauce, which typically does not contain gluten, but always check the product label for certainty.
Conclution
In conclusion, this vibrant Vietnamese Lotus Salad has quickly become one of my absolute favorite dishes to prepare and enjoy. Its bright, refreshing flavors and variety of textures perfectly capture the essence of Vietnamese cuisine. Though finding some specialty ingredients took a bit of effort, the end result was well worth it.
I hope you’ll give this tasty salad a try soon. Feel free to experiment with different herbs, vegetables, or protein additions to make it your own. No matter how you choose to prepare it, I know this lotus stem salad will delight your tastebuds and transport you right back to the hustling streets of Vietnam.
The intermingling sweet, sour, salty, and spicy flavors are simply unforgettable. This salad makes me smile every time I take a bite. I’m so glad I can continue enjoying it in my home kitchen thanks to this recipe.
Have you ever tried lotus roots or a similar Vietnamese salad before? I’d love to hear your thoughts and any tweaks you might suggest in the comments. Please share this post with any adventurous eaters in your life. I hope I’ve inspired you to embark on your own Vietnamese flavor journey. Until next time, cảm ơn and happy eating!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.