Vietnamese Lotus Stem Shrimp Salad
Goi ngo sen is a traditional Vietnamese salad that combines thinly sliced lotus stem, blanched shrimp halved lengthwise, julienned carrot, and cilantro in a fish sauce and lime dressing. Soaking the lotus stem in diluted vinegar for ten minutes removes its astringent edge while preserving the crisp, crunchy texture that defines the dish. Blanching the shrimp for two to three minutes and splitting them open exposes more surface area for the dressing to penetrate. The dressing - fish sauce, lime juice, and sugar - hits salty, sour, and sweet notes simultaneously, amplifying the natural umami of the seafood. Letting the salad rest for about five minutes after tossing allows the flavors to meld into each ingredient.
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Instructions
- 1
Slice lotus stem thinly and soak in vinegar water for 10 minutes, then rinse.
- 2
Blanch shrimp for 2-3 minutes, cool, and halve lengthwise.
- 3
Julienne carrot and roughly chop cilantro.
- 4
Mix fish sauce, lime juice, and sugar for dressing.
- 5
Toss all ingredients with dressing and serve after 5 minutes.
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