I’m ROOTING for you!

Today I’m sharing with you one of my favorite salads from Vietnam and my easy take on it! We’re making Gỏi Ngó Sen aka Vietnamese Lotus Stem Salad!

It’s a pickled lotus root salad with carrots, peanuts, fried shallots, shrimp and a Vietnamese fish sauce vinaigrette (Nước Chấm). I have the Nước Chấm recipe linked here!

Usually it comes with daikon and Vietnamese coriander as well but I ran out recently so this works just the same! You can also use Thai basil which is a little bit easier to find and Vietnamese coriander. You know me, I’d love to simplify these recipes but still maintain authentic flavors.

Also I highly recommend getting the rice crackers. You can buy them at any local Asian market, and all you have to do is stick it in the microwave for a few minutes and you have fresh rice crackers! They’re perfect for scooping your salad and adds a nice crunchy texture to it!

I hope you enjoy, until next time!

Refreshing Gỏi Ngó Sen (Vietnamese Lotus Stem Salad)

Recipe by Jen H. DaoCourse: RecipesCuisine: vietnamese, asianDifficulty: easy

Servings

4

servings

Prep time

1

minute

Cooking time

10

minutes

Ingredients

• 16 oz lotus root in brine (rinsed & sliced in half)

• 1-2 carrots (cut into matchsticks)

• 1 1/2 c warm water

• 3/4 c vinegar

• 3/4 c sugar

• Mix ins

• 1 c Nước Chấm Sauce

• 1 lb prawns/shrimp

• handful thai basil (chopped finely)

• 1/4 c crushed roasted peanuts

• 1/4 c fried shallots

Directions

• Mix vinegar, warm water and sugar in a bowl. Once mixture cools down add sliced lotus roots and cucumbers. Let pickle for 1 hr.
• Make the Nước Chấm Sauce, adjust to your taste.
• Boil your shrimp for 3-4 mins and place in an icebath. Slice shrimp in half.
• Mix everything together right before serving. Serve with a side of Bánh tráng (Vietnamese Rice Crackers).