Teresa's Recipes
Goi Ngo Sen (Vietnamese Lotus Stem Salad)
Experience the vibrant flavors of Vietnam with Goi Ngo Sen. This crisp and refreshing salad is a symphony of textures and tastes - crunchy lotus stems, tender shrimp, succulent pork, and fresh herbs, all mingling together in a tangy dressing. The roasted peanuts add a delightful crunch and nuttiness, rounding off this balanced, umami-packed dish. Originating from Southern Vietnam, this salad is perfect for a light lunch or as a side to your main meal.
Ingredients
- 2 cups, sliced Lotus stems
- 1 cup, cooked and peeled Shrimp
- 1 cup, cooked and thinly sliced Pork
- 1 cup, julienned Carrots
- 1 cup, julienned Cucumber
- 1 cup, loosely packed Fresh herbs (mint, cilantro, thai basil)
- 1/4 cup, crushed Roasted peanuts
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 cloves, minced Garlic
- 1, finely chopped Chili pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 200
- Fat: 7g
- Carbs: 18g
- Protein: 15g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- To prepare the dressing, whisk together fish sauce, lime juice, sugar, minced garlic, and finely chopped chili pepper in a small bowl. Set aside to let the flavors meld together.
- In a large bowl, combine sliced lotus stems, cooked shrimp, sliced pork, julienned carrots, julienned cucumber, and fresh herbs.
- Pour the prepared dressing over the salad. Toss gently to ensure all ingredients are evenly coated.
- Just before serving, garnish with crushed roasted peanuts for added crunch.
- Serve chilled for the most refreshing taste. Enjoy this vibrant taste of Vietnamese cuisine!
Tips
- For a vegetarian version, substitute the shrimp and pork with tofu.
- Adjust the amount of chili pepper according to your heat preference.
- This salad is best consumed fresh. If preparing ahead, store the dressing separately and add just before serving.