Vietnamese Lotus Stem Shrimp Salad
Quick answer
Goi ngo sen is a traditional Vietnamese salad of thinly sliced lotus stem, blanched shrimp halved lengthwise, julienned carrot, and cilantro dressed in a fish sauce and l...
What makes this special
- Vietnamese Lotus Stem Shrimp Salad offers a characteristic crisp snap and a classic fish sauce.
- Lotus stem soaked in vinegar water for 10 minutes removes astringency; skipping leaves a rough finish
- Shrimp split lengthwise exposes the flesh so fish sauce dressing penetrates deeply
Key ingredients
Core cooking flow
- 1 Slice 180 g lotus stem about 3 mm thick, then soak it in 500 ml water mixed...
- 2 Bring a pot of water to a full boil, add 180 g shrimp, and blanch for 2 to 3 minutes.
- 3 Cut the cooled shrimp in half lengthwise to expose more surface for the dressing.
Goi ngo sen is a traditional Vietnamese salad of thinly sliced lotus stem, blanched shrimp halved lengthwise, julienned carrot, and cilantro dressed in a fish sauce and lime vinaigrette. Soaking the lotus stem in diluted vinegar water for ten minutes is not optional: it removes the astringent edge while keeping the crisp, snapping texture that defines the dish, and skipping this step leaves a rough, bitter aftertaste no amount of good dressing can fix. Blanching the shrimp for two to three minutes and splitting them open lengthwise exposes more cut surface for the dressing to penetrate. The dressing combines fish sauce, lime juice, and sugar in a ratio that hits salty, sour, and sweet simultaneously, making the natural umami of the seafood stand out rather than recede. Letting the salad rest for at least five minutes after tossing gives the dressing time to soak into each ingredient and allows the flavors to settle into one another.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 180 g lotus stem about 3 mm thick, then soak it in 500 ml water mixed with 1 tablespoon vinegar for 10 minutes.
Do not soak longer, then rinse well and drain so it stays crisp.
- 2Heat
Bring a pot of water to a full boil, add 180 g shrimp, and blanch for 2 to 3 minutes.
When the shrimp turn pink and firm, lift them out immediately and cool them in cold water.
- 3Prep
Cut the cooled shrimp in half lengthwise to expose more surface for the dressing.
Julienne 60 g carrot into fine 1 mm strips, and cut 15 g cilantro, stems included, into 2 cm pieces.
- 4Season
In a small bowl, combine 1.5 tablespoons fish sauce, 2 tablespoons lime juice, and 1 tablespoon sugar.
Stir until no sugar grains remain, so the dressing coats evenly instead of pooling at the bottom.
- 5Step
Place the lotus stem, shrimp, and carrot in a large bowl, then pour in only half of the dressing first.
Toss gently from the bottom upward so the lotus stem stays crisp and the shrimp pieces do not tear.
- 6Finish
Add the remaining dressing and cilantro, then toss once more and let the salad stand for 5 minutes.
Serve when the lotus stem is still snappy and the cut sides of the shrimp taste lightly seasoned.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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