Gỏi Ngó Sen Tôm Thịt – Vietnamese Lotus Stem Salad with Prawns and Pork

Posted on | April 10, 2010 | Asian, Recipes, Vietnamese | 12 Comments

Vietnamese salad is healthy, refreshing and has an explosion of flavours. A Vietnamese salad always makes an appearance at every of my family parties.

This delicious lotus stem salad is another version of a Vietnamese salad with prawns and pork I made previously. Using the lotus stem gives this salad an amazing crunch. This refreshing, vibrant and healthy salad is very simple to make. It has great combination of textures and flavours. What I also love about this salad is the use of Vietnamese herbs. It really adds another dimension to the dish.

This is picked lotus stem. I bought this from a Vietnamese grocery and it is sold by the kilo and it’s self-serve from a huge container. I have not tried the ones sold from the jars.

Gỏi Ngó Sen Tôm Thịt – Vietnamese Lotus Stem Salad with Prawns and Pork

Ingredients

400g lotus stem
400g prawns
100g pork neck
1/2 red onion, sliced thinly
1 carrot, julienned
1 teaspoon sugar
3 tablespoon white vinegar
pinch salt
handful of Vietnamese mint leaves (rau răm), coarsely chopped
handful of mint, coarsely chopped
fried shallot
roughly chopped peanuts
prawn crackers
fish sauce dipping sauce

Method

Prepare the fish sauce dipping sauce.

Softening and pickling the carrot is optional (I prefer mine with less crunch). In a small bowl, add vinegar, sugar and a pinch. Add the julienned carrot and mix well. Set aside.

Cook the pork neck and then slice thinly.

Cook the prawns and de-shell and de-veined (leave tail on prawns for presentation is optional).

Rinse the lotus stem. If lotus stem is not already cut in about 7cm in length then cut them. I prefer the lotus stem in thin strips, so slice the lotus stem 1/2 (or even 1/4) lengthways. Once the lotus stem are sliced, squeeze out the water from the lotus by using a muslin cloth.

Drain the vinegar mixture from the carrot by using a muslin cloth and squeeze out all the water.

In a large bowl, combine lotus root, red onion, carrot, mint leaves, prawns and pork. Give all the ingredients a gentle toss.

Turn out to a serving platter. Garnish with crushed peanuts and fried shallots. Pour some fish sauce dipping sauce onto the salad and serve with prawn crackers.

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