This Vietnamese-style lotus root salad pairs crisp, lightly blanched lotus root with shrimp, crunchy vegetables, fresh herbs, peanuts, and a tangy fish-sauce dressing. It takes inspiration from gỏi ngó sen, a Vietnamese lotus-stem salad; lotus root is a different ingredient, but its crisp texture works well in this home-cook version.
Ingredients
- 12 ounces (340 g) fresh lotus root, peeled and trimmed
- 4 cups (950 ml) cold water, for soaking the lotus root
- 1 tablespoon (15 ml) rice vinegar, for soaking the lotus root
- 8 ounces (225 g) raw shrimp, peeled and deveined
- 1 teaspoon (5 ml) neutral oil, such as canola oil
- 1 medium carrot, about 3½ ounces (100 g), peeled
- ½ English cucumber, about 5 ounces (150 g)
- ¼ small red onion, about 1 ounce (30 g)
- ½ cup (12 g) fresh mint leaves
- ½ cup (15 g) fresh cilantro leaves and tender stems
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (30 ml) water, for the dressing
- 1½ tablespoons (19 g) granulated sugar
- 1 small garlic clove (3 g), finely grated or minced
- 1 small Thai chile (about 5 g), thinly sliced, optional
- ⅓ cup (45 g) roasted unsalted peanuts, roughly chopped
- ¼ teaspoon (1.5 g) fine salt, plus more to taste
Instructions
- Prepare the lotus root. Peel the root and trim off both ends. Slice it crosswise into rounds about ⅛ inch (3 mm) thick; thinner slices stay crisp and are easy to eat. Combine the cold water and soaking vinegar in a bowl, add the slices, and leave them for 10 minutes. This brief soak helps limit browning while you prepare the other ingredients. If the root has deep holes, rinse the slices well so any grit is removed.
- Cut the vegetables and herbs. While the lotus root soaks, use a sharp knife or mandoline to cut the carrot into fine matchsticks. Slice the cucumber into thin half-moons; if it has large watery seeds, scrape those out first. Slice the red onion thinly. Pick over the mint and cilantro, discard any damaged leaves, and keep the leaves whole or tear large ones once. Set everything aside separately so it is ready to toss.
- Mix the dressing. In a small bowl, stir together the fish sauce, lime juice, water, and sugar until the sugar dissolves. Mix in the garlic and, if using, the sliced chile. Taste a drop: it should be bright, salty, sweet, and savory rather than sharply salty. Add a teaspoon of water if the fish sauce is especially assertive, or a little more lime if you prefer a sharper dressing. Set it aside while you cook.
- Blanch the lotus root. Bring a large pot of water to a boil. Drain the slices from their soaking water, then add them to the pot and blanch for 2 to 3 minutes, just until crisp-tender. They should still have a clean snap, not bend like cooked potato. Drain immediately and rinse under cold water to stop the cooking. Shake off excess water and spread the slices on a clean towel to dry; a wet salad dilutes the dressing.
- Cook the shrimp. Pat the shrimp dry and season with the salt. Heat the neutral oil in a skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 to 2 minutes per side, turning once, until opaque and curled. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Transfer the cooked shrimp to a plate and let it cool for a few minutes before assembling the salad.
- Combine the salad. Put the drained lotus root, carrot, cucumber, and onion in a large bowl. Pour over about two-thirds of the dressing and toss gently so the dressing reaches the slices without breaking them. Add the shrimp and most of the mint and cilantro, then toss again. Let the mixture stand for 3 minutes so the vegetables take on some flavor, but do not leave it sitting for a long marinating period; the cucumber releases liquid and the herbs lose their fresh texture.
- Adjust and finish. Taste a piece of lotus root with a little dressing. Add the remaining dressing gradually if it needs more seasoning; you may not need all of it if the vegetables are small or the cucumber is particularly juicy. Fold in the chopped peanuts and the remaining herbs just before serving, keeping a spoonful of each to scatter on top. Serve promptly while the vegetables are crisp and the peanuts are crunchy.
Tips
- Choose firm lotus root. Look for a firm piece without soft spots, a sour smell, or dark, wet patches. Fresh root may be sold whole or in sections at Asian grocery stores. Rinse the holes thoroughly after slicing. If fresh root is unavailable, frozen lotus root slices can work; thaw and drain them, then blanch only long enough to heat through while keeping a bite.
- Dry the vegetables well. Water left on blanched lotus root or cucumber makes the dressing taste weaker and pool in the bottom of the bowl. After rinsing the root, let it drain thoroughly and blot it dry. If your cucumber is very seedy, removing the center helps the salad stay crisp.
- Balance the dressing in small additions. Fish sauces vary in saltiness, and limes vary in acidity. Start with the listed amounts, taste, and adjust with a little water, lime, or sugar rather than pouring in extra fish sauce all at once. The peanuts and vegetables soften the dressing’s intensity once everything is tossed.
- Keep the crunch. Chop the peanuts and add them at the last moment. If making components in advance, store the dressing, vegetables, shrimp, herbs, and peanuts separately and combine them shortly before serving. A mandoline makes even lotus-root slices, but use its hand guard and stop before the piece becomes too small to hold safely.
Serving Suggestions
Serve the salad as a refreshing first course or as a side alongside steamed jasmine rice and a simple grilled or roasted main dish. It also fits well on a shared Vietnamese-inspired meal table with rice paper rolls, a light soup, or grilled vegetables. For a fuller lunch, spoon it into lettuce cups or serve it with a small bowl of rice; the dressing gives the rice plenty of flavor, so additional sauce is optional.
For the best contrast, bring the salad to the table soon after tossing. Offer extra lime wedges and chopped peanuts on the side so diners can adjust the brightness and crunch. If serving a group, arrange the shrimp and herbs on top rather than mixing everything in deeply; the colors remain distinct and the salad looks appealing as it is passed around.
Variations
Use lotus stems for a closer nod to gỏi ngó sen. Tender lotus stems, often sold fresh or packed in brine at Asian markets, are the ingredient named in the traditional Vietnamese salad rather than lotus root. If you find packed stems, use about 12 ounces (340 g) drained, rinse them, and taste before adding dressing. They are usually already crisp and may be acidic or salty, so skip the root’s vinegar soak and blanch, start with about half the dressing, and add lime or fish sauce only as needed. Recipes vary by household and region, and this substitution changes the texture from firm root rounds to slender, tender-crisp stems.
Make it vegetarian. Replace the fish sauce with 1½ tablespoons (22 ml) light soy sauce or tamari and add ½ tablespoon (7 ml) extra lime juice, adjusting to taste. The result is still savory and tangy, though it will not have fish sauce’s distinctive fermented depth. Omit the shrimp and add 6 ounces (170 g) pan-seared firm tofu, cooled before tossing, or simply increase the vegetables.
Adjust the heat or crunch. Leave out the chile for a mild salad, or serve sliced chile separately so each person can add it. Toasted sesame seeds can replace some of the peanuts, though they give a different, smaller crunch. For a more substantial salad, add ½ cup (75 g) thinly sliced cooked pork or extra shrimp; if adding another protein, cook it separately and cool it before tossing.
Storage and Reheating
Refrigerate leftovers within 2 hours of preparation in a covered container. The assembled salad is best within 1 day because the cucumber releases water, the herbs wilt, and the peanuts soften, although properly refrigerated leftovers can generally be kept for 3 to 4 days. For the best texture when planning ahead, store the dressing, cooked shrimp, sliced vegetables, herbs, and peanuts separately, then assemble just before serving. Keep the shrimp and finished salad at 40°F (4°C) or colder.
This is intended to be served cold or at room temperature, so reheating the assembled salad is not recommended. If you separate out the shrimp and choose to reheat it, warm leftovers to 165°F (74°C), the USDA FSIS reheating temperature, and add them to freshly dressed vegetables afterward. Discard the salad if it has been left at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Is lotus root the same as Vietnamese lotus stem?
No. Lotus root is the thick underground rhizome, usually sliced into rounds with visible holes. Vietnamese lotus stem, called ngó sen, is a slender, tender part of the plant and is the usual ingredient in gỏi ngó sen. Both can be crisp, but the shape and texture differ; this recipe uses root as a practical alternative, not as a claim that the two ingredients are identical.
Can I use precut or frozen lotus root?
Yes. Rinse precut fresh root and check that it smells clean; soak it briefly if it discolors while you work. Frozen slices can be thawed in the refrigerator, drained, and blanched briefly until crisp-tender. Avoid cooking either form until soft, since the salad depends on a firm bite.
Can I make the salad ahead?
You can prepare the dressing and slice the vegetables a few hours ahead, keeping them covered and refrigerated. Cook and chill the shrimp separately, and hold the herbs and peanuts apart. Toss everything together shortly before serving for the freshest texture. If the root is sliced well in advance, keep it submerged in cold water in the refrigerator and drain it before blanching.
What can I use instead of fish sauce?
For a vegetarian version, use light soy sauce or tamari with a little extra lime juice. The flavor will be less pungent and less complex than fish sauce, so taste the dressing and adjust the sweet-sour balance. Coconut aminos are another option, but they are sweeter and less salty; use less sugar and add salt only after tasting.
Why is my salad watery?
Common causes are wet lotus root, cucumber seeds, or dressing added long before serving. Drain and blot the blanched root, remove the cucumber’s seedy center if it is very wet, and toss shortly before eating. If liquid gathers in the bowl, lift the solids out with tongs rather than adding more peanuts or dressing to compensate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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