Gỏi Ngó Sen (Lotus Stem Salad)
A refreshing salad made with pickled lotus stems, shrimp, and pork.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Gỏi Ngó Sen (Lotus Stem Salad) to your week, check it against your household's allergens, and build the shopping list automatically.