Goi ngo sen – lotus stem salad with shrimp Recipe
Goi ngo sen is a light, crunchy salad made with lotus stems, shrimp and herbs, often served at weddings and larger celebrations in Vietnam. It has a fresh, slightly sweet-and-sour flavour and a pleasant, crisp texture, a bit like a cross between celery and cucumber. It’s perfect for refreshing the palate between richer meat dishes.
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Servings
4
Ingredients
- lotus stems pickled or fresh, cut into strips - 250 g
- shrimp peeled - 200 g
- cooked pork e.g. loin or shoulder, thinly sliced - 150 g
- carrot cut into thin matchsticks - 1 piece
- cucumber deseeded, cut into thin strips - 1 piece
- red onion thinly sliced into feathers - 0.5 piece
- fresh mint chopped - 1 handful
- fresh coriander chopped - 1 handful
- peanuts roasted, chopped - 40 g
- fish sauce for the dressing - 3 tablespoons
- lime juice freshly squeezed - 3 tablespoons
- sugar - 1.5 tablespoons
- garlic finely chopped - 2 cloves
- red chilli deseeded, finely chopped - 1 piece
- salt for cooking the shrimp - 0.25 teaspoons
Main Ingredient:
lotus stems
Preparation
- If using pickled lotus stems, briefly rinse them under running water and drain. If using fresh, cut them into thin strips and soak in cold water with a little vinegar for 10 minutes to keep them crisp, then drain.
- Drop the shrimp into a pot of boiling, lightly salted water and cook for 2–3 minutes until they turn pink. Drain and cool.
- Slice the pre-cooked pork into thin slices or strips.
- Cut the carrot and cucumber into thin matchsticks and the onion into thin slices. Roughly chop the mint and coriander.
- Make the dressing: in a small bowl mix the fish sauce, lime juice, sugar, garlic and chilli. Stir until the sugar dissolves. The taste should be distinctly sour-sweet with a gentle saltiness.
- In a large bowl combine the lotus stems, carrot, cucumber, onion, shrimp and pork.
- Pour over the dressing and gently toss with your hands or tongs for 1–2 minutes so the vegetables soften slightly but stay crunchy.
- Add the chopped herbs and half of the peanuts, and toss briefly again.
- Transfer the salad to a serving platter, sprinkle with the remaining peanuts and serve immediately.
Storage
In fridge:
1 days
Freezing:
No
This salad is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. The vegetables will soften slightly but remain tasty.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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