Gỏi Ngó Sen Tôm Thịt
This refreshing Vietnamese lotus stem salad features a delightful crunch from fresh lotus stems, combined with succulent shrimp and tender pork. It's tossed in a vibrant nuoc cham dressing and garnished with herbs and crushed peanuts for a burst of flavor and texture.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, fish, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 glotus stem, peeled, thinly sliced, soaked in ice water with lemon juice
- 250 gshrimp, peeled, deveined
- 200 gpork belly, boiled until cooked, thinly sliced
- 1 pcscarrot, julienned
- 0.5 pcscucumber, julienned
- 0.5 pcsred onion, thinly sliced
- 0.25 cupcilantro, chopped
- 0.25 cupmint, chopped
- 0.5 pcslemon, juiced
garnish
- 0.25 cuproasted peanut, crushed
- 2 tbspfried shallot(optional)
dressing
- 4 tbspfish sauce
- 3 tbspsugar
- 3 tbsplime juice
- 3 tbspwater
- 2 clovegarlic, minced
- 1 pcsbird's eye chili, minced(optional)
Equipment
pot · large bowl · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Prepare the lotus stems by peeling them, thinly slicing them, and soaking them in a bowl of ice water with lemon juice for at least 30 minutes to keep them crisp and prevent browning.
About 30 min
Cook’s note: Soaking in ice water with acid helps maintain the crispness of the lotus stems.
- 2
Boil the pork belly in water until it is fully cooked and tender, about 15-20 minutes. Once cooked, remove it from the water, let it cool, and then slice it thinly.
About 20 min
Cook’s note: You can boil the pork ahead of time to save on prep time.
- 3
Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and set aside.
About 5 min
Cook’s note: Do not overcook the shrimp, or they will become rubbery.
- 4
In a small bowl, whisk together the fish sauce, sugar, lime juice, water, minced garlic, and minced bird's eye chili (if using) to create the dressing. Stir until the sugar dissolves completely.
About 3 min
Cook’s note: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, salty, and spicy.
- 5
Drain the lotus stems thoroughly and gently squeeze out any excess water. Combine the lotus stems, sliced pork, cooked shrimp, julienned carrot, julienned cucumber, and sliced red onion in a large mixing bowl.
About 5 min
- 6
Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
About 2 min
Cook’s note: Use your hands to gently mix for even distribution without bruising the ingredients.
- 7
Add the chopped cilantro and mint to the salad and toss once more.
About 1 min
- 8
Transfer the salad to a serving platter. Garnish with crushed roasted peanuts and fried shallots (if using).
About 1 min
Cook’s note: Serve immediately for the best texture and flavor.
Keep it good
Store leftover Gỏi Ngó Sen Tôm Thịt in an airtight container in the refrigerator.
This salad is best enjoyed cold and does not require reheating.
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