Lotus Root Salad (Gỏi Ngó Sen)

Lotus Root Salad (Gỏi Ngó Sen)

Crunchy lotus root tossed with shrimp, pork, and herbs in a tangy fish sauce dressing.

Total 1 hr Makes 4 servings Calories 310/serving

Dietary

Wheat free, Dairy free

Allergens

Shellfish, Peanuts, Red meat, Fish

This Vietnamese salad pairs crisp, fibrous lotus root stems with poached shrimp and pork in a sweet-tart nuoc cham dressing. Fresh herbs, crushed peanuts, and fried shallots add layers of texture and aroma. It's a light, refreshing starter commonly served at Vietnamese gatherings and alongside richer main dishes.

Ingredients

  • 1 pound lotus root stems (ngó sen), peeled and sliced thin on a bias
  • 2 tablespoons white vinegar, divided, for soaking lotus root
  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces pork belly or pork shoulder, thinly sliced
  • 1 cup carrot, julienned
  • 1/2 cup red onion, thinly sliced
  • 1 cup mung bean sprouts
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh Vietnamese coriander (rau răm) leaves
  • 2 Thai chiles, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 1/3 cup roasted peanuts, crushed
  • 2 tablespoons fried shallots
  • 1/4 cup shrimp chips (bánh phồng tôm), for serving

Method

  1. Fill a bowl with cold water and 1 tablespoon of the vinegar. Add the sliced lotus root and soak for 15 minutes to prevent discoloration and crisp the texture.

  2. Bring a 6-quart saucepan of water to a boil with the remaining 1 tablespoon vinegar. Blanch the lotus root slices for 1 minute, then drain and plunge into ice water to stop cooking and preserve crunch.

  3. In the same saucepan, bring fresh water to a boil and poach the pork belly for 15 minutes until cooked through. Remove and let cool, then slice into thin bite-sized strips.

  4. Add the shrimp to the same pot of simmering water and cook for 2 to 3 minutes until opaque and pink. Drain, cool, and halve lengthwise.

  5. In a small bowl, whisk together the fish sauce, sugar, lime juice, water, minced garlic, and sliced Thai chiles until the sugar dissolves completely.

  6. Drain the lotus root well and pat dry with paper towels. Place in a large bowl with the carrot, red onion, and bean sprouts.

  7. Add the cooked pork and shrimp to the bowl, then pour the dressing over everything. Toss gently to combine and coat evenly.

  8. Let the salad marinate at room temperature for 10 minutes to absorb the dressing before serving.

  9. Transfer to a serving platter and top with cilantro, Vietnamese coriander, crushed peanuts, and fried shallots. Serve immediately with shrimp chips on the side.

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    Lotus Root Salad (Gỏi Ngó Sen)

    This Vietnamese salad pairs crisp, fibrous lotus root stems with poached shrimp and pork in a sweet-tart nuoc cham dressing. Fresh herbs, crushed peanuts, and fried shallots add layers of texture and aroma. It's a light, refreshing starter commonly served at Vietnamese gatherings and alongside richer main dishes.

    1 hr 4 servings 310 cal

    Ingredients

    • 1 pound lotus root stems (ngó sen), peeled and sliced thin on a bias
    • 2 tablespoons white vinegar, divided, for soaking lotus root
    • 8 ounces medium shrimp, peeled and deveined
    • 8 ounces pork belly or pork shoulder, thinly sliced
    • 1 cup carrot, julienned
    • 1/2 cup red onion, thinly sliced
    • 1 cup mung bean sprouts
    • 1/2 cup fresh cilantro leaves, roughly chopped
    • 1/4 cup fresh Vietnamese coriander (rau răm) leaves
    • 2 Thai chiles, thinly sliced
    • 3 cloves garlic, minced
    • 1/4 cup fish sauce
    • 1/4 cup sugar
    • 1/4 cup fresh lime juice
    • 1/4 cup water
    • 1/3 cup roasted peanuts, crushed
    • 2 tablespoons fried shallots
    • 1/4 cup shrimp chips (bánh phồng tôm), for serving

    Method

    1. 1

      Fill a bowl with cold water and 1 tablespoon of the vinegar. Add the sliced lotus root and soak for 15 minutes to prevent discoloration and crisp the texture.

    2. 2

      Bring a 6-quart saucepan of water to a boil with the remaining 1 tablespoon vinegar. Blanch the lotus root slices for 1 minute, then drain and plunge into ice water to stop cooking and preserve crunch.

    3. 3

      In the same saucepan, bring fresh water to a boil and poach the pork belly for 15 minutes until cooked through. Remove and let cool, then slice into thin bite-sized strips.

    4. 4

      Add the shrimp to the same pot of simmering water and cook for 2 to 3 minutes until opaque and pink. Drain, cool, and halve lengthwise.

    5. 5

      In a small bowl, whisk together the fish sauce, sugar, lime juice, water, minced garlic, and sliced Thai chiles until the sugar dissolves completely.

    6. 6

      Drain the lotus root well and pat dry with paper towels. Place in a large bowl with the carrot, red onion, and bean sprouts.

    7. 7

      Add the cooked pork and shrimp to the bowl, then pour the dressing over everything. Toss gently to combine and coat evenly.

    8. 8

      Let the salad marinate at room temperature for 10 minutes to absorb the dressing before serving.

    9. 9

      Transfer to a serving platter and top with cilantro, Vietnamese coriander, crushed peanuts, and fried shallots. Serve immediately with shrimp chips on the side.