Goi ngo sen (Vietnamese Lotus Root Salad)

Published:  02:01 Saturday - December 31, 2011

Goi ngo sen (Vietnamese Lotus Root Salad)

Goi ngo sen is familiar with many people because of its unique flavor and nutrition. Goi ngo sen is also easy to cook so that you can make and enjoy it by yourself.

Goi ngo sen is really fresh and delicious in hot days. Moreover, it is really crisoy. The process is easy as well. You only need 30 to 1 hour to finish. One point is you need prepare lotus stems 1 day before making dish.

Using the lotus stem gives this salad an amazing crunch. This refreshing, vibrant and healthy salad is very simple to make. It has great combination of textures and flavours. 

 

Ingredients

400g lotus stem

400g prawns

100g pork neck

1/2 red onion, sliced thinly

1 carrot, julienned

1 teaspoon sugar

3 tablespoon white vinegar

pinch salt

handful of Vietnamese mint leaves (rau răm), coarsely chopped

handful of mint, coarsely chopped

fried shallot

roughly chopped peanuts

prawn crackers

fish sauce dipping sauce

Method


Prepare the fish sauce dipping sauce.

Softening and pickling the carrot is optional (I prefer mine with less crunch). In a small bowl, add vinegar, sugar and a pinch. Add the julienned carrot and mix well. Set aside.

Cook the pork neck and then slice thinly.

Cook the prawns and de-shell and de-veined (leave tail on prawns for presentation is optional).

Rinse the lotus stem. If lotus stem is not already cut in about 7cm in length then cut them. I prefer the lotus stem in thin strips, so slice the lotus stem 1/2 (or even 1/4) lengthways. Once the lotus stem are sliced, squeeze out the water from the lotus by using a muslin cloth.

Drain the vinegar mixture from the carrot by using a muslin cloth and squeeze out all the water.

In a large bowl, combine lotus root, red onion, carrot, mint leaves, prawns and pork. Give all the ingredients a gentle toss.

Turn out to a serving platter. Garnish with crushed peanuts and fried shallots. Pour some fish sauce dipping sauce onto the salad and serve with prawn crackers.

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