Vietnamese lotus root salad, often called goi ngo sen, pairs crisp lotus stems with tender shrimp, crunchy vegetables, fresh herbs, and a tangy fish-sauce dressing. Versions vary by household and region; this approachable version is served cool, with roasted peanuts and fried shallots added just before eating for extra crunch.
Ingredients
- 12 oz (340 g) peeled, deveined raw shrimp, medium or large
- 12 oz (340 g) drained pickled lotus stems, usually sold in a jar or pouch
- 1 medium carrot, about 4 oz (115 g), peeled and cut into fine matchsticks
- 1 small English cucumber, about 8 oz (225 g), halved lengthwise, seeds scraped out if watery, and cut into thin matchsticks
- 1 cup (20 g) loosely packed fresh mint leaves, larger leaves torn
- 1 cup (15 g) loosely packed fresh cilantro leaves and tender stems, roughly chopped
- ¼ cup (35 g) roasted unsalted peanuts, coarsely chopped
- ¼ cup (10 g) fried shallots, store-bought or homemade
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (30 ml) Vietnamese fish sauce
- 1½ tablespoons (18 g) granulated sugar
- 1 small garlic clove, finely grated or minced
- 1 small red Thai chile, thinly sliced, or ½ teaspoon (1 g) red pepper flakes, optional
- ⅛ teaspoon (0.5 g) fine salt, plus more as needed
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- 8 to 12 small rice crackers, for serving, optional
Instructions
- Prepare the lotus stems. Drain the lotus stems and rinse them under cool running water to remove excess pickling liquid. If they taste sharply sour or salty, soak them in a bowl of cold water for 10 minutes, then drain and pat dry. Slice thick stems lengthwise into bite-size strips; leave slender stems as they are. Set aside while you prepare the other ingredients. This short soak softens the jarred flavor without removing all of the stems’ gentle tang.
- Mix the dressing. In a small bowl, stir together the lime juice, fish sauce, sugar, garlic, chile if using, and salt until the sugar dissolves. Taste it: the dressing should be lively, salty, sweet, and sour rather than dominated by one flavor. Add a little more lime for brightness, sugar for balance, or fish sauce for savory depth. Keep in mind that the lotus stems and shrimp also contribute salt.
- Cook the shrimp. Pat the shrimp dry. Heat the neutral oil in a skillet over medium heat. Add the shrimp in one layer and cook for about 2 minutes on the first side, then turn and cook for 1 to 2 minutes more, depending on size. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for shrimp is 145°F (63°C). The flesh should be opaque and firm. Transfer the shrimp to a clean plate and let them cool for 5 minutes. If they are very large, slice them in half lengthwise so they mix evenly through the salad.
- Cut and dry the vegetables. While the shrimp cool, cut the carrot and cucumber into thin, similarly sized matchsticks. If the cucumber looks especially wet, blot it with a clean kitchen towel. Wash and thoroughly dry the mint and cilantro; excess water dilutes the dressing and makes the salad less crisp. Keep the herbs in fairly generous pieces rather than mincing them finely.
- Toss the salad. Put the drained lotus stems, carrot, and cucumber in a large mixing bowl. Pour over about two-thirds of the dressing and toss until the vegetables are lightly coated. Fold in the cooled shrimp, mint, and cilantro. Taste a piece of lotus stem and a piece of carrot together, then add more dressing a spoonful at a time until the seasoning suits you. Toss gently so the herbs stay fresh-looking and the shrimp remain intact.
- Finish and serve. Scatter the chopped peanuts and fried shallots over the salad just before serving. Add a few extra herb leaves or chile slices if you like. Serve cool or at room temperature, with rice crackers alongside for scooping. If you expect leftovers, keep the crunchy toppings separate and add them to individual portions.
Tips
- Choose the right lotus product. Pickled lotus stems are convenient and have the crisp texture used in many versions of this salad. If you find fresh lotus root instead, peel and slice it very thinly, then blanch it in boiling water for 2 to 3 minutes until crisp-tender. Drain and cool it promptly; fresh root has a milder, starchier flavor than pickled stems, so you may want a little extra lime juice in the dressing.
- Dry ingredients well. Water clinging to rinsed stems, cucumber, or herbs makes the dressing watery. Drain the stems thoroughly and use a salad spinner or clean towel for the herbs. If you prepare the vegetables ahead, keep them chilled and dry, then toss them with the dressing shortly before serving.
- Balance the dressing gradually. Fish sauce brands vary in saltiness, and pickled stems vary in acidity. Start with the amounts listed, taste, and adjust in small increments. If the salad tastes too salty, add lime juice and a little sugar rather than simply adding water, which can flatten the flavor.
- Make useful substitutions. If fresh mint is unavailable, use extra cilantro and a small handful of Thai basil, if you can find it. For a fish-free dressing, replace the fish sauce with 2 tablespoons (30 ml) light soy sauce and add 1 teaspoon (5 ml) extra lime juice; the result will be less briny and more soy-forward. Toasted cashews can replace peanuts, and omit the chile for a mild salad.
Serving Suggestions
Serve this salad as a refreshing starter or as one dish in a Vietnamese-inspired meal. It works well beside steamed jasmine rice, grilled pork, lemongrass chicken, or tofu, since its sharp dressing and crisp texture contrast with warm, savory foods. For a light lunch, make the portions more substantial by adding extra shrimp and serving the salad with rice crackers or a small bowl of rice.
For a shared table, arrange the salad on a shallow platter rather than packing it into a deep bowl. This keeps the herbs from being crushed at the bottom and makes the shrimp, vegetables, peanuts, and shallots easier to serve in balanced portions. Keep additional dressing on the side so guests can season their own servings. Add the peanuts and fried shallots at the last moment: they are at their best when they stay crunchy rather than absorbing dressing.
Variations
Make it with chicken. Use about 12 oz (340 g) boneless, skinless chicken breast or thigh in place of the shrimp. Cook it thoroughly, checking the thickest part with a food thermometer to confirm it reaches the USDA FSIS safe minimum of 165°F (74°C). Cool it before slicing or shredding and tossing into the salad. Chicken makes the salad more filling but has a milder flavor than shrimp, so taste the dressing before serving.
Add pork. Thin strips of cooked pork are a familiar addition in some versions. Use 8 oz (225 g) pork tenderloin, cook whole cuts to 145°F (63°C) with a 3-minute rest, and slice thinly after resting. You can use pork alongside the shrimp or instead of it. Keep the total amount of seafood and meat near 12 to 16 oz (340 to 450 g) so the vegetables remain prominent.
Make it vegetarian. Leave out the shrimp and use firm tofu, briefly pan-fried until golden, or extra vegetables such as thinly sliced bell pepper. Replace the fish sauce with light soy sauce as described in the tips. A small amount of finely grated lime zest can add a little extra aroma, though it will not reproduce the distinct savory character of fish sauce.
Adjust the crunch and heat. Add thinly sliced red onion for a sharper bite, or use a little shredded green papaya alongside the carrot. Increase the fresh chile for more heat, or leave it out entirely. Some cooks like a small handful of cooked, cooled rice vermicelli to make the salad more substantial; add it just before serving and keep a little extra dressing available because the noodles absorb liquid.
Storage and Reheating
For the best texture, serve the salad soon after tossing. If you are preparing ahead, refrigerate the drained lotus stems, cut vegetables, cooked shrimp, dressing, herbs, peanuts, and fried shallots separately in covered containers. Assemble within a day for the crispest result. Cooked shrimp and other cooked leftovers should be refrigerated within 2 hours of cooking or serving; keep the refrigerator at 40°F (4°C) or below. Cooked shrimp can generally be kept refrigerated for 3 to 4 days, but once mixed into this dressed salad, the vegetables soften, so aim to eat it within 1 day.
This salad is meant to be served cool, so it does not need reheating. If you have leftover shrimp that you want to warm separately, reheat it to 165°F (74°C), the USDA FSIS temperature for reheated leftovers, and serve it with freshly cut vegetables rather than warming the dressed salad. Discard salad that has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What does lotus stem taste like?
Pickled lotus stems are mild, crisp, and lightly tangy, with a clean flavor that takes on the dressing easily. Fresh lotus root is also crisp but has a more neutral, slightly starchy taste. Both work in the salad; follow the preparation notes for the form you have.
Can I use fresh lotus root instead of pickled lotus stems?
Yes. Peel fresh lotus root, slice it thinly, and blanch the slices for 2 to 3 minutes, then drain and cool them. Fresh root is not already seasoned, so taste the finished salad and adjust the lime, fish sauce, and sugar. Do not use it raw for this recipe.
Can I make Vietnamese lotus salad ahead?
You can prepare the components ahead, but keep them separate. Cook and chill the shrimp, rinse and drain the lotus stems, cut the vegetables, and mix the dressing up to a day ahead. Refrigerate everything covered, then toss with the herbs shortly before serving and add peanuts and shallots at the end.
Is lotus root salad served hot or cold?
It is generally served cool or at room temperature, not hot. Let the shrimp cool before combining it with the vegetables so it does not wilt the herbs or warm the dressing. Do not leave the completed salad out for an extended period; refrigerate it within 2 hours.
What can I use instead of fish sauce?
Light soy sauce is the simplest fish-free substitute. Use the same amount, then add a teaspoon of lime juice and taste before adding more salt. The dressing will be less complex and more soy-forward, but it will still provide a savory counterpoint to the lime and sugar.
Why is my salad watery?
Wet lotus stems, cucumber, or herbs can thin the dressing, and salting the vegetables far ahead can draw out additional liquid. Drain and dry the ingredients carefully, scrape out watery cucumber seeds if needed, and dress the salad shortly before serving. If liquid collects at the bottom, lift the salad with tongs rather than pouring all of it onto the serving platter.
Related
- Vietnamese Pickled Vegetables (Đồ Chua) Recipe
- 1 Gallon Pho Broth Recipe, Vietnamese Style
- Vietnamese Lemongrass Chicken: A Bright, Savory Dinner
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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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