Vietnamese Lotus Root Salad
You can make a tasty Vietnamese Lotus Salad with just a few simple ingredients. The salad is refreshing, crunchy and easy to prepare. Wash the lotus root and drain. Chop the vegetables and tuck the rinds into the dressing. Serve with pork or grilled chicken. You can also add a few pickled shallots and peanuts. It can be served with just a drizzle of dressing, as well.
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Servings: 4 servings
Calories: 114kcal
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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.
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Notes
The Vietnamese Lotus Stems are the key ingredient. The stems should be washed and cut into bite size pieces before soaking in the vinegar-sugar solution. The ingredients for the salad are usually shrimp and pork. After soaking, the meat should be sliced thinly and deveined. In addition, the pickled lotus stems should be drained. You can also include carrots and daikon.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 4g | Protein: 23g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 146mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2548IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
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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.