Vietnamese Lotus Rootlets Salad Recipe: Crunchy & Refreshing

Updated at: 15/01/2025

Gỏi Ngó Sen, or Vietnamese Lotus Rootlets Salad, is a vibrant and refreshing dish that showcases the unique crunch and subtle sweetness of lotus root. This delightful salad is a testament to Vietnamese cuisine's ability to transform simple ingredients into a culinary masterpiece. The delicate, almost ethereal texture of the thinly sliced lotus root is perfectly complemented by the fragrant herbs, the subtle tang of lime, and a hint of spicy chili. It’s a light yet satisfying dish, perfect as an appetizer, a side dish to accompany heavier meals, or even a light lunch. The contrasting textures and flavors create a symphony on the palate that will leave you wanting more.

This recipe provides a step-by-step guide to crafting the perfect Gỏi Ngó Sen, ensuring you can recreate this culinary gem in your own kitchen. From preparing the lotus root to achieving the perfect balance of flavors, we’ll walk you through each stage of the process, empowering you to impress your friends and family with this authentic Vietnamese delicacy. Let's begin!

Tools Needed

  • knife
  • cutting board
  • cheesecloth (optional)
  • bowls
  • pot
  • frying pan
  • blender or food processor

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Vegetables

  • Slice the carrots and daikon radish into thin strips. Drain the lotus rootlets (available at Asian grocery stores) and cut them into 2-inch long strips.
  • Sprinkle the lotus rootlets, carrots, and daikon with salt and mix well. Let them soak for 5 minutes, then squeeze out excess moisture using a cheesecloth or by hand.
  • Cut the cucumber into slices similar in thickness to the lotus rootlets. Discard the inner seedy part. Sprinkle with salt, let soak for 5 minutes, and squeeze out excess moisture. Add to the vegetable mixture.
  • Thinly slice the red onion and soak in ice water for at least 10 minutes to mellow the flavor. Drain and pat dry. Add to the vegetable mixture.
Slice the carrots and daikon radish into thin strips. Drain the lotus rootlets (available at Asian grocery stores) and cut them into 2-inch long strips.Sprinkle the lotus rootlets, carrots, and daikon with salt and mix well. Let them soak for 5 minutes, then squeeze out excess moisture using a cheesecloth or by hand.Cut the cucumber into slices similar in thickness to the lotus rootlets. Discard the inner seedy part. Sprinkle with salt, let soak for 5 minutes, and squeeze out excess moisture. Add to the vegetable mixture.Thinly slice the red onion and soak in ice water for at least 10 minutes to mellow the flavor. Drain and pat dry. Add to the vegetable mixture.
Prepare the Vegetables
  • Soak the chili peppers in ice water to reduce the heat. Drain and pat dry. Add to the mixture.
  • Finely chop the Vietnamese cilantro and set aside.
Soak the chili peppers in ice water to reduce the heat. Drain and pat dry. Add to the mixture.Finely chop the Vietnamese cilantro and set aside.
Prepare the Vegetables

Step 2. Cook the Protein and Make the Dressing

  • In a pot of water, add sliced onions, salt, and pepper. Bring to a boil, add the pork, and cook until done. Transfer to ice water to cool. Cut into thin strips.
  • Cook shrimp in a pan over medium heat without added water until pink and firm. Transfer to ice water to cool. Cut into pieces.
  • Combine sugar, water, and fish sauce. Bring to a boil, then simmer until slightly thickened. Cool.
  • Blend garlic, jalapeno, and lime until smooth. Mix with the cooled fish sauce dressing. Adjust seasoning to taste.
Cook the pork: In a pot of water, add sliced onions, salt, and pepper. Bring to a boil, add the pork, and cook until done. Transfer to ice water to cool. Cut into thin strips.Cook the shrimp: Cook shrimp in a pan over medium heat without added water until pink and firm. Transfer to ice water to cool. Cut into pieces.Make the fish sauce dressing: Combine sugar, water, and fish sauce. Bring to a boil, then simmer until slightly thickened. Cool.Blend garlic, jalapeno, and lime until smooth. Mix with the cooled fish sauce dressing. Adjust seasoning to taste.
Cook the Protein and Make the Dressing

Step 3. Combine and Marinate

  • Combine the sugar, vinegar, and water (equal parts of each) in a bowl. Stir until dissolved. Pour over the vegetables, cover, and refrigerate overnight.
  • Combine most of the vegetables, pork, shrimp, peanuts, and Vietnamese cilantro in a bowl. Add dressing gradually, tossing well to combine. Taste and adjust seasoning as needed.
Combine the sugar, vinegar, and water (equal parts of each) in a bowl. Stir until dissolved. Pour over the vegetables, cover, and refrigerate overnight.Combine most of the vegetables, pork, shrimp, peanuts, and Vietnamese cilantro in a bowl. Add dressing gradually, tossing well to combine. Taste and adjust seasoning as needed.
Combine and Marinate

Step 4. Serve

  • Transfer to a serving plate. Garnish with remaining peanuts and Vietnamese cilantro.
Transfer to a serving plate. Garnish with remaining peanuts and Vietnamese cilantro.
Serve

Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe

Tips

  • Squeezing out excess moisture from the vegetables is crucial for a crisp salad.
  • Soaking onions and chilies in ice water helps to reduce their pungency.
  • Adjust the amount of dressing to your liking, aiming for a balance of sweet, sour, and salty flavors.

Nutrition

  • N/A

FAQs

1. Can I use pre-sliced lotus root?

While you can, freshly sliced lotus root offers the best crunch. Pre-sliced may be slightly softer.

2. What can I substitute for the shrimp?

You can omit the shrimp entirely, or substitute with cooked chicken, pork, or tofu for a vegetarian option.

3. How do I prevent the lotus root from browning?

Soak the sliced lotus root in water with a bit of lemon juice or vinegar to prevent browning. This also helps retain its crispness.


This Vietnamese Lotus Rootlets Salad is a testament to the beauty of simple ingredients elevated by skillful preparation. Enjoy the satisfying crunch and refreshing flavors of this delightful dish, perfect for any occasion. Now go forth and create your own taste of authentic Vietnamese cuisine!