Recipe

Vietnamese Lotus Stem Salad

Crunchy Delight: Vietnamese Lotus Stem Salad

4.5 out of 5

This recipe is a refreshing and vibrant Vietnamese dish called Gỏi ngó sen. It features lotus stems as the star ingredient, combined with a medley of fresh herbs, vegetables, and a zesty dressing.

Salad› Gỏi ngó sen

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie

Allergens

Peanuts, Fish (in fish sauce)

Not suitable for

Nut-free, Paleo, Keto, High-protein, Low-carb

Ingredients

2 lotus stems, thinly sliced 2 lotus stems, thinly sliced
1 carrot, julienned 1 carrot, julienned
1 cucumber, thinly sliced 1 cucumber, thinly sliced
1 cup bean sprouts 1 cup bean sprouts
1/2 cup fresh mint leaves 1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
2 tablespoons fish sauce 2 tablespoons fish sauce
2 tablespoons lime juice 2 tablespoons lime juice
1 tablespoon sugar 1 tablespoon sugar
1 garlic clove, minced 1 garlic clove, minced
1 Thai chili, finely chopped (optional) 1 Thai chili, finely chopped (optional)
Salt, to taste Salt, to taste

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 6g, 1g
Carbohydrates (total, sugars): 14g, 6g
Protein: 4g
Fiber: 3g
Salt: 1.5g

Preparation

1.
In a large bowl, combine the lotus stems, carrot, cucumber, bean sprouts, mint leaves, and cilantro leaves.
2.
In a separate small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and Thai chili (if using) until the sugar is dissolved.
3.
Pour the dressing over the salad and toss gently to combine.
4.
Sprinkle the crushed peanuts over the top.
5.
Season with salt to taste.
6.
Let the salad sit for 10 minutes to allow the flavors to meld together.
7.
Serve chilled and enjoy!

Treat your ingredients with care...

Lotus stems — Make sure to slice the lotus stems thinly for a crisp texture in the salad.
Fish sauce — If you prefer a vegetarian or vegan version, you can substitute fish sauce with soy sauce or tamari for a similar umami flavor.

Tips & Tricks

To add an extra kick of heat, you can increase the amount of Thai chili or add a few slices of fresh red chili.
For a more substantial meal, you can add cooked shrimp or grilled chicken to the salad.
Soaking the lotus stems in cold water with a squeeze of lime juice can help maintain their crispness and prevent browning.

Serving advice

Serve the Vietnamese Lotus Stem Salad as a refreshing appetizer or as a side dish to complement a main course. It pairs well with grilled meats or seafood dishes.

Presentation advice

Arrange the salad on a large platter or individual plates, garnishing with extra mint leaves, cilantro, and crushed peanuts for an appealing presentation. The vibrant colors of the vegetables and herbs will make the dish visually enticing.