Gỏi ngó sen is a Vietnamese salad made with crisp lotus stems, fresh herbs and a bright fish-sauce dressing; versions often add shrimp and pork, as this one does. It is served cool or at room temperature, with crunchy peanuts and fried shallots for contrast, and its sweet-sour dressing brings the ingredients together without weighing them down.
Ingredients
- 12 oz (340 g) brined lotus stems, drained weight, drained and rinsed; see Tips for substitutes
- 8 oz (225 g) pork tenderloin, trimmed and sliced into ½-inch (1.3 cm) medallions
- 8 oz (225 g) medium raw shrimp, peeled and deveined, tails removed
- 1 medium carrot, about 4 oz (115 g), peeled and cut into fine matchsticks
- ½ small red onion, about 2 oz (55 g), thinly sliced
- ½ cup (15 g) loosely packed mint leaves, roughly torn
- ½ cup (15 g) loosely packed Vietnamese coriander leaves, roughly torn; substitute cilantro if unavailable
- ¼ cup (10 g) loosely packed Thai basil leaves, roughly torn; regular basil also works
- ¼ cup (30 g) roasted peanuts, coarsely chopped
- ¼ cup (15 g) fried shallots
- ½ cup (15 g) cilantro leaves and tender stems, for garnish
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) water
- 1 small garlic clove, about 3 g, finely grated or minced
- 1 small red bird’s-eye chili, about 5 g, thinly sliced, or less to taste
- ⅛ teaspoon (0.5 g) fine salt, for the onion
- Water, as needed, for rinsing and cooking
Instructions
- Rinse and soak the lotus stems. Put the drained lotus stems in a bowl of cold water and soak for 10 minutes to soften their briny, vinegary flavor. Drain well, rinse once more under cool running water, and let them drain while you prepare the other ingredients. If the stems are long, cut them into bite-size lengths. Patting them dry helps prevent a watery salad.
- Quick-pickle the onion and make the dressing. Toss the sliced red onion with the salt and set it aside. In a small bowl, stir together the lime juice, fish sauce, sugar and water until the sugar dissolves. Mix in the garlic and chili. Taste the dressing: it should be lively, salty-sweet and clearly tart. Add a little water if it tastes too intense, or a teaspoon of lime juice if it seems too sweet. Set aside; this is part of the prep time, not an additional wait.
- Cook the pork. Bring a small saucepan of water to a gentle simmer. Add the pork medallions in a single layer, lower the heat to maintain a gentle simmer, and cook for about 2–3 minutes per side. Cooking time varies with thickness, so check the center of a medallion with a food thermometer. USDA FSIS guidance sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. Transfer the pork to a clean plate and rest it for 3 minutes, then slice it into thin strips. A gentle simmer keeps the pork tender; a hard boil can make it firm.
- Cook the shrimp. Bring the water back to a simmer and add the shrimp. Cook for about 2–3 minutes, turning once, until pink and opaque. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum for seafood is 145°F (63°C). Drain and cool the shrimp briefly. If a shrimp is too small to check reliably, use several of the largest shrimp as your guide and make sure they are fully opaque throughout.
- Combine the salad. In a large bowl, combine the drained lotus stems, carrot, salted onion, pork and shrimp. Pour over about three-quarters of the dressing and toss gently. Let the mixture stand for 5 minutes so the crisp vegetables take on some of the dressing. This short rest is included in the prep time. Taste a piece of lotus stem and a piece of carrot together, then add more dressing if needed.
- Finish and serve. Fold in the mint, Vietnamese coriander, Thai basil and cilantro. Add half of the peanuts and half of the fried shallots, then toss once more. Transfer to a serving platter and scatter the remaining peanuts and shallots over the top. Serve promptly while the herbs and garnishes are fresh and crisp.
Tips
- Look for lotus stems, not just lotus root. Gỏi ngó sen is commonly made with young lotus stems, often sold sliced in brine or vinegar at Vietnamese and other Asian grocery stores. Lotus root is the round, hole-patterned rhizome and has a firmer, more starchy bite. If stems are unavailable, slice peeled lotus root very thinly, blanch it for 1–2 minutes, chill it in cold water and drain thoroughly; it makes a good crunchy substitute but will not have quite the same delicate texture. Do not use dried lotus root for this quick salad.
- Rinse to suit your package. Brined stems vary in saltiness and acidity. A 10-minute soak followed by a rinse is a useful starting point; taste one before mixing. If it is still sharply vinegary or salty, soak it for another 5 minutes and rinse again. Drain well, because excess liquid dilutes the dressing.
- Keep the herbs and crunch for last. Add the herbs, peanuts and fried shallots just before serving. Tossing them in early makes the herbs wilt and softens the crunchy toppings. If you like a stronger dressing, serve the reserved portion at the table rather than adding all of it at once.
- Adjust the balance, not just the heat. Fish sauce brands differ in saltiness, and limes differ in acidity. Taste the dressing before it meets the salad and adjust with small additions: lime for brightness, sugar for a softer edge, or water to reduce intensity. The chili is optional and can be left out without changing the basic character of the dish.
Serving Suggestions
Serve the salad as a first course, a shared side dish or a light lunch. In Vietnam, gỏi-style salads are often part of a larger meal, where their tangy, crunchy character sits alongside rice, grilled dishes or a savory main. For a simple dinner, pair this bowl with steamed jasmine rice and a vegetable dish, or serve it beside grilled chicken or tofu. Keep those accompaniments separate so the salad stays bright rather than becoming a warm, mixed plate.
For a party platter, mound the salad loosely instead of compressing it into a bowl, then scatter the reserved herbs, peanuts and fried shallots over the top. Put extra dressing and chili on the side, since guests may prefer different levels of salt, acidity and heat. Prawn crackers are a familiar crunchy accompaniment; serve them separately so they stay crisp. If you use them, check the package ingredients for shellfish or other allergens.
Variations
Make it shrimp-only: Leave out the pork and use 12 oz (340 g) shrimp. The salad will be lighter but still substantial, and you can keep the remaining dressing and vegetables as written. Cook the shrimp to 145°F (63°C), checked with a food thermometer, as directed above.
Make it vegetarian: Omit the pork and shrimp and replace the fish sauce with 2 tablespoons (30 ml) light soy sauce, plus 1 teaspoon (5 ml) water to start. The flavor will be less briny and more rounded; taste and adjust with lime and sugar. Add 6 oz (170 g) thinly sliced pan-fried firm tofu if you want a more filling salad. Cooked tofu does not require a meat or seafood temperature check, but refrigerate it promptly if preparing ahead.
Use a different herb mix: Vietnamese coriander, also called rau răm, has a peppery, citrusy flavor that is especially fitting here. If it is difficult to find, use cilantro and a little extra mint. Thai basil is also flexible: regular basil works, though its aroma is softer and sweeter. Keep the overall quantity of herbs close to the recipe amount so they complement rather than bury the lotus stems.
Change the heat or crunch: Leave out the bird’s-eye chili for a mild dressing, or serve thinly sliced chili separately. If peanuts are unsuitable, omit them or use toasted sesame seeds; sesame gives a different, smaller crunch and is also an allergen. Fried shallots add savory crispness, but they can be left off for a simpler finish.
Storage and Reheating
For food safety, refrigerate the salad within 2 hours of preparation, sooner if the room is very warm. Store it covered in the refrigerator. Because the dressing draws water from the vegetables and softens the herbs and crunchy toppings, the assembled salad is best eaten the day it is made; it may be kept for up to 1 day, but expect a less crisp texture. Keep any reserved dressing, peanuts and fried shallots separate until serving.
If you want to prepare ahead, refrigerate the cooked pork and shrimp, drained lotus stems, sliced vegetables and dressing in separate covered containers. Cooked pork and shrimp keep for 3–4 days in a refrigerator at 40°F (4°C) or below, though the salad is best assembled fresh. Do not leave the finished salad at room temperature for more than 2 hours. This is a cold salad, so it is not reheated. If you choose to warm leftover pork or shrimp separately, reheat them to 165°F (74°C) before serving; add them to freshly assembled vegetables only after reheating.
Frequently Asked Questions
Is gỏi ngó sen made with lotus root or lotus stems?
It is most often made with young lotus stems, called ngó sen in Vietnamese. English-language recipes and product labels sometimes use “lotus root” loosely, but the two parts have different shapes and textures. Brined lotus stems are the easiest option for this recipe. Thinly sliced, briefly blanched lotus root is a practical substitute when stems are unavailable, although it is firmer and less delicate.
Where can I buy lotus stems?
Look in the canned or pickled vegetable section of Vietnamese and other Asian grocery stores. They are commonly packed in brine or vinegar, sometimes in a jar and sometimes in a pouch. Read the label and drain the stems before measuring. If you can find only very sour stems, soak and rinse them as directed, tasting before you make the salad.
Can I make this salad without fish sauce?
Yes. For a vegetarian version, replace it with light soy sauce and adjust the dressing with lime, sugar and a little water. Soy sauce tastes less like fish sauce and may make the dressing darker, but it still gives the salad a savory base. For a gluten-free version, choose a certified gluten-free fish sauce or a gluten-free soy sauce, and check every packaged topping’s label.
Can I prepare the salad in advance?
You can prepare most components a day ahead, but keep them separate. Cook and chill the pork and shrimp, rinse and drain the lotus stems, cut the vegetables, and mix the dressing in covered containers in the refrigerator. Combine the ingredients shortly before serving, then add the herbs, peanuts and fried shallots at the end. Once dressed, the vegetables release liquid and the crunchy toppings soften.
Why is my lotus root salad watery?
The most common causes are lotus stems that were not drained well, vegetables that released liquid after dressing, or too much dressing added at once. Drain the stems thoroughly and blot them if they are very wet. Start with three-quarters of the dressing, let the salad stand for the recipe’s 5 minutes, and add more only after tasting. A little liquid at the bottom is normal as the salad sits; toss gently before serving.
How do I know the pork and shrimp are safely cooked?
Use a food thermometer rather than relying only on color or cooking time. Whole cuts of pork should reach 145°F (63°C) and rest for 3 minutes; shrimp should reach 145°F (63°C). Check the thickest part of the pork and the largest shrimp. Timing can vary with the size of the pieces and the strength of the simmer, so the thermometer reading is the reliable check.
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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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