Vietnamese

Gỏi Ngó Sen (Lotus Stem Salad)

Name: Gỏi Ngó Sen (Lotus Stem Salad)
Total time: 40 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 jar (16 oz) pickled lotus stems, drained; 1/2 lb medium shrimp, shell-on; 1/2 lb pork belly or shoulder; 1 large carrot, julienned; 1/2 cup fresh mint and Vietnamese coriander (rau răm); 1/4 cup crushed roasted peanuts; 2 tbsp fried shallots; Dressing: 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 1 minced garlic clove, 1 minced Thai chili

A refreshing salad made with pickled lotus stems, shrimp, and pork.

40 minutes

Serves 3

Salad

Contains common allergens

Fish Peanut Seafood Shellfish

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Instructions

6 steps

1
Prepare Lotus Stems: Drain the pickled lotus stems, slice them in half lengthwise if they are thick, and gently squeeze out excess liquid.

2
Cook Proteins: Boil the pork belly in salted water for 20 minutes until tender. Let cool, then slice into thin matchsticks. Boil the shrimp until pink (about 3 minutes), let cool, peel, slice in half laterally, and remove the vein.
3
Make Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and minced chili until the sugar is fully dissolved.
4
Toss Salad: In a large mixing bowl, combine the lotus stems, julienned carrots, sliced pork, and shrimp halves. Pour the dressing over the ingredients and toss gently but thoroughly.
5
Add Herbs: Just before serving, tear the fresh mint and Vietnamese coriander into the bowl and toss lightly.
6
Garnish: Transfer the salad to a serving platter. Top generously with crushed roasted peanuts and crispy fried shallots. Serve immediately with shrimp crackers.

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