Gỏi Ngó Sen is a uniquely refreshing and crunchy salad that is a beloved part of Vietnamese cuisine. This traditional salad made with lotus root, shrimp, herbs, and a tangy dressing is a fantastic light meal on a hot day. With its crisp textures, bright flavors, and cooling nature, Gỏi Ngó Sen is the perfect way to beat the heat. This timeless salad has been enjoyed in Vietnam for generations as a refreshing lunch option. The balance of flavors and textures is what makes Gỏi Ngó Sen so craveable. Read on to learn all about this fantastic Vietnamese specialty.
What Is Gỏi Ngó Sen?
Gỏi Ngó Sen features a mix of exciting ingredients that come together to make a light and satisfying salad. Gỏi Ngó Sen offers an incredible range of flavors and textures in each bite:
- Crunchy – The lotus root and peanuts provide crispy, juicy crunch.
- Sweet – The shrimp contribute a subtle sweetness.
- Herbal – Loads of fresh herbs provide grassy, floral notes.
- Sour – The vinegar-based dressing lends bright acidity.
- Spicy – Chili and black pepper bring a tingling heat.
With its mélange of tastes and mix of textures, this salad keeps your palate excited.
The Health Benefits of Gỏi Ngó Sen
Beyond being refreshing and delicious, Gỏi Ngó Sen brings some excellent health perks to the table. The lotus root used in this salad is:
- Low in calories
- High in fiber
- Rich in vitamin C
- Packed with potassium, copper, and manganese
Protein-Rich Shrimp
The shrimp provide:
- High-quality protein
- Key minerals like selenium, zinc, and iron
- B-vitamins including B12
- Antioxidants like astaxanthin.
Fresh, Functional Herbs
The medley of herbs in Gỏi Ngó Sen supply:
- Antioxidants like flavonoids
- Anti-inflammatory benefits
- Antimicrobial properties to combat germs and bacteria
- Great flavor and aroma!
The herbs not only season the salad beautifully but provide wellness advantages.
A Recipe for Gỏi Ngó Sen
Now that you know all about the origins and health perks of Gỏi Ngó Sen, let’s walk through how to make it.
Ingredients
- 1 lb lotus root, peeled and sliced
- 1/2 lb cooked, peeled shrimp
- 1 cup mixed fresh herbs (mint, cilantro, basil, culantro)
- 1/4 cup chopped roasted peanuts
- Fish sauce, lime juice, rice vinegar, sugar, and chili to taste for dressing
Preparing For Gỏi Ngó Sen
The lotus root needs to be:
- Washed thoroughly
- Peeled using a vegetable peeler
- Sliced thinly on a mandoline or with a knife
- Soaked in cold water for 5 minutes to remove starch
- Drained and patted dry
Putting It All Together
- In a large bowl, combine the prepared lotus root, shrimp, herbs, and peanuts.
- In a small bowl, whisk together the dressing ingredients. Adjust to taste.
- Pour the dressing over the salad.
- Toss until everything is well coated.
- Let sit 5 minutes for flavors to meld.
- Adjust seasoning if needed.
- Serve with lime wedges on the side.
Spice and Variations Gỏi Ngó Sen
- For less heat, reduce the amount of chili in the dressing.
- For more crunch, add shredded carrots.
- For extra protein, add thin slices of pork.
- For a vegetarian version, omit the shrimp, up the peanuts, and add tofu.
Get creative with the ingredients to make Gỏi Ngó Sen your own.
Tips For Making Gỏi Ngó Sen
Here are some tips for making delicious Gỏi Ngó Sen (Vietnamese lotus stem salad):
- Choose young, tender lotus stems. Older stems can be fibrous and tough. Peel the stems and slice them thinly on a mandoline or with a sharp knife. Soak the slices in water mixed with lemon or lime juice to prevent browning.
- Blanch the lotus stem slices briefly in boiling water for 30 seconds to 1 minute to soften them slightly. Rinse under cold running water to stop the cooking. Pat dry.
- Toss the lotus stems with chopped mixed herbs like mint, Thai basil, cilantro. Add thinly sliced green onions and chopped roasted peanuts.
- Make a tangy dressing with fish sauce, lime juice, grated garlic, chili peppers, and sugar. Let the dressed lotus stem salad sit for 10-15 minutes so the flavors meld.
- Top with crispy fried shallots and extra peanuts before serving.
- You can add other crunchy vegetables like julienned carrots, radish, cucumber for extra texture and color.
- Shrimp or pork can be added to make it a full meal salad. Just coat the protein with dressing and mix in.
Serving Suggestions for Gỏi Ngó Sen
This versatile Vietnamese salad can be enjoyed in many ways:
In Vietnam:
- Often served as a light lunch dish
- Accompanied by rice or noodles
- Enjoyed alone or with grilled meats
As an Appetizer:
- Serve small portions in lettuce wraps
- Garnish with crushed peanuts
- Offer with shrimp chips on the side
As a Healthy Snack:
- Scoop it up with veggie sticks
- Put it in bibb lettuce leaves
- Wrap in rice paper rolls
Meal Pairings:
- Grilled shrimp, pork, or chicken
- Rice vermicelli noodles
- Steamed fish
- Fried spring rolls
With its dynamic flavors, Gỏi Ngó Sen is very versatile. Enjoy it Vietnamese style with rice or noodles, or as a snack, appetizer, or healthy lighter meal.
Frequently Asked Questions
Can vegetarians enjoy Gỏi Ngó Sen?
Absolutely! Omit the shrimp and double up on the peanuts and tofu for a hearty plant-based version.
What is the best way to prep the lotus root?
Peeling, slicing thinly, soaking, and patting dry removes bitterness and makes the lotus root crisp-tender.
Are there similar Vietnamese salads?
Gỏi cuốn is a salad wrap with pork and shrimp. Gỏi gà is a cabbage salad with chicken.
How does it compare to other Asian salads?
With its tangy dressing, Gỏi Ngó Sen is similar to Japanese sunomono. It has more herbs than som tam papaya salad.
Conclusion: Gỏi Ngó Sen
From its crunchy lotus root to briny shrimp to pungent dressing, Gỏi Ngó Sen represents the spectrum of tastes and textures that make Vietnamese cuisine so delightful. Cooling, crisp, and incredibly refreshing, this salad is the perfect way to invigorate any meal, from simple lunches to dinner parties. With vitamins from the fresh herbs and gut-healthy fiber from the lotus root, it’s a nutrient-packed choice. For an authentic taste of Vietnam that’s still approachable for home cooks, be sure to give zesty, craveable Gỏi Ngó Sen a try.
Gỏi Ngó Sen (Vietnamese Lotus Root Salad)
Notes
- Pickled vs. Fresh Lotus Root: Pre-pickled lotus root is readily available in Asian grocery stores. Pickling your own lotus root allows for more control over the flavor and texture.
- Protein Options: While shrimp are traditional, you can use boiled pork, chicken, or even grilled tofu for a vegetarian version.
- Adjust Spice Level: The recipe includes chili as an optional ingredient. Adjust the amount based on your spice preference.
- Nước Chấm Variations: Feel free to experiment with the Nước Chấm sauce. You can add a squeeze of orange juice for a citrusy twist or a splash of pineapple juice for a touch of sweetness.
- Leftovers: Leftover Gỏi Ngó Sen can be stored in the refrigerator for up to a day. However, the flavors and textures will be best enjoyed fresh.
Ingredients
- Salad:
- • 1 pound lotus root, fresh or pickled (in brine)
- • 1/2 pound shrimp, peeled and deveined
- • 1-2 carrots, julienned (cut into thin matchsticks)
- • 1 red onion, thinly sliced
- • 1 bunch fresh coriander (cilantro), chopped
- • 1 bunch fresh mint, chopped
- • Fresh herbs for garnish (optional): basil, perilla leaves
- Pickling liquid (if using fresh lotus root):
- • 1 1/2 cups warm water
- • 3/4 cup white vinegar
- • 3/4 cup sugar
- Nước Chấm (dipping sauce):
- • 1/3 cup fish sauce
- • 1/4 cup water
- • 1/4 cup lime juice (or vinegar)
- • 1 clove garlic, minced
- • 1-2 tablespoons sugar
- • 1 red chili pepper, thinly sliced (optional)
- Crispy toppings:
- • 1/4 cup roasted peanuts, chopped
- • 1/4 cup fried shallots
- • Shrimp crackers (optional)
Instructions
- If you're not using pre-pickled lotus root, you can pickle your own. Slice the lotus root in half lengthwise and thinly julienne. In a bowl, combine vinegar, warm water, and sugar. Let the mixture dissolve the sugar, then add the julienned lotus root. Let it pickle for at least 1 hour.
- In a separate bowl, whisk together fish sauce, water, sugar, lime juice (or vinegar), garlic, and chili (optional) to taste. Adjust the proportions for a balance of salty, sweet, sour, and spicy flavors.
- Bring a pot of water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Alternatively, you can use boiled pork or chicken.
- Drain the pickled lotus root (if using) and pat dry. Combine lotus root, julienned carrots, herbs (mint and coriander), and cooked shrimp (or protein) in a large bowl.
- Pour the Nước Chấm sauce over the salad and toss gently to coat. Taste and adjust seasonings as needed.
- Garnish with chopped roasted peanuts and fried shallots for added texture and flavor. Serve immediately with rice crackers on the side.
Nutrition Facts
Gỏi Ngó Sen (Vietnamese Lotus Root Salad)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 3 | 15% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 35 | 11.7% | |
| Dietary Fiber 7 | 28% | |
| Sugars 15 | ||
| Protein 20 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
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