Lotus stem is the matured stem of the lotus flower, which is cut about a foot long when vegetable vendors sell it. Low in saturated fat, cholesterol and high in dietary fiber, this is a healthy vegetable to maintain optimum health. When planning a party to entertain guests, this salad would be a one of the first choices. Sweet, sour, refreshing, and healthy, this salad is difficult not to love.

goi ngo sen, lotus stem salad with pork and shrimps

lotus stem salad

Recipe to Make Lotus Stem Salad:

1 jar of lotus stems, 8oz
1 carrot, cut into matchsticks
1/2 cucumber, deseeded and cut into thin strips
10 cooked medium shrimps, deveined and halved lengthwise
1/4 lb pork shoulder, poached and cut into thin slices
1 bunch of Vietnamese coriander (rau ram)
1/2 bunch of mint leaves, cut in halves
3 tbsp Crispy Fried Shallots
3 tbsp crushed Roasted Peanuts
1/2 cup Salad Dressing Fish Sauce

Drain the lotus stems from the jar, rinse it and drain again. Halved them lengthwise and shred the stems by hand into thin pieces. Squeeze them to extract extra water from the stem before putting them into a salad bowl.

Add the cucumber, shrimps, pork slices, Vietnamese coriander, mint leaves and toss gently. Garnish with Fried Shallots, Roasted Peanuts on the top. Transfer the salad into the serving plate and dress it with the Salad Dressing Fish Sauce.

Serves 3

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2 Comments on How to Make Lotus Stem Salad with Shrimps and Pork – Gỏi Ngó Sen Tôm Thịt

  1. Laurel says:

    Hi. I was wondering do you know how to make it like the restaurants make it? shribble looking and tasty with out putting nuoc mam? Thanks

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