Gỏi Ngó Sen is a light and refreshing Vietnamese salad made with lotus root, shrimp, fresh herbs, and a sweet-sour fish sauce dressing. It’s crunchy, tangy, slightly spicy, and incredibly unique.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 15 minutes
🌟 Why You’ll Love It:
- Unique and impressive dish
- Crisp, light, and refreshing
- Naturally gluten-free
- Low-carb and protein-rich
- A burst of Vietnamese flavor in every bite
Ingredients:
- 2 cups fresh or pickled lotus root, thinly sliced
- 8 oz cooked shrimp, peeled, deveined, and halved lengthwise
- 4 oz cooked pork belly, thinly sliced
- 1 small red onion, thinly sliced
- 1 carrot, julienned
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Vietnamese coriander (rau răm)
- 1 red chili, thinly sliced (optional)
For the Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 teaspoon chili garlic sauce (optional)
Instructions:
Step 1: Prepare the Lotus Root
- If using fresh lotus root, peel and thinly slice it. Soak the slices in water with a few drops of vinegar or lemon juice for 15-20 minutes to prevent browning and remove excess starch. Rinse thoroughly. If using pickled lotus root, drain and rinse.
Step 2: Cook the Shrimp and Pork (if not already cooked)
- If using raw shrimp, bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and let cool slightly before halving lengthwise. If using raw pork belly, you can boil or roast it until cooked through, then let it cool and thinly slice.
Step 3: Make the Dressing
- In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili garlic sauce (if using) until the sugar is dissolved. Taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
- In a large bowl, combine the sliced lotus root, shrimp, pork belly, red onion, and julienned carrot.
Step 5: Add Dressing and Herbs
- Pour the dressing over the salad mixture. Gently toss everything together to ensure all ingredients are well-coated. Add the fresh mint leaves, Vietnamese coriander, and sliced chili (if using). Toss again lightly.
Step 6: Garnish and Serve
- Transfer the salad to a serving platter. Sprinkle the chopped roasted peanuts over the top. Serve immediately and enjoy!
Pro Tips
✔ Lotus root hack: Look for pre-sliced lotus root in Asian markets to save time.
✔ Extra crunch: Add bean sprouts or jicama.
✔ Vegetarian version: Replace shrimp/pork with tofu and use soy sauce instead of fish sauce.
🍽 Serving Ideas
- As a side: Serve with grilled meats or spring rolls.
- Light meal: Add vermicelli noodles to make it more filling.
- With crackers: Scoop salad onto shrimp chips for a fun appetizer.
📊 Nutrition (Per Serving)
Calories: ~200 | Protein: 10g | Fat: 8g | Carbs: 22g | Fiber: 3g
🌱 Variations
- Seafood delight: Use squid or scallops instead of shrimp.
- Herb swap: Replace coriander with Thai basil or cilantro.
- Spicy kick: Add extra chili or a drizzle of chili oil.
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