Gỏi Ngó Sen
This lotus stem salad is crisp, cool, and intensely refreshing, with bright lime, savory soy, fragrant herbs, gentle heat, and rich roasted peanuts. The finished dish is light yet satisfying, with a signature juicy crunch that makes it ideal for warm-weather meals or as a lively side.
Ingredients
Phần gỏi
- 200 glotus stem, drained if packed in brine, thinly sliced
- 80 gcarrot, julienned
- 80 gcucumber, deseeded and julienned
- 15 gmint leaves, loosely packed
- 15 gcilantro leaves and tender stems
- 1 small (8 g)red chili, thinly sliced
- 30 groasted peanuts, roughly chopped
Nước trộn gỏi
- 30 mlfresh lime juice
- 20 mlsoy sauce
- 12 gmaple syrup or sugar
- 10 mlneutral oil
- 1 small clove (5 g)garlic, finely minced
Instructions
- 1
If the lotus stem is packed in brine, rinse it well under cold water and drain thoroughly. Slice it thinly on the bias if needed. Julienne the carrot and cucumber, pick the mint and cilantro leaves, slice the chili, and roughly chop the peanuts.
- 2
In a small bowl, whisk together the lime juice, soy sauce, maple syrup or sugar, neutral oil, and minced garlic until the sweetener dissolves. Taste: it should be bright, savory, lightly sweet, and a little sharp; adjust with a few extra drops of lime if you want it fresher.
- 3
Place the lotus stem, carrot, cucumber, mint, cilantro, and most of the chili in a mixing bowl. Pour over the dressing and toss for 30 to 45 seconds until everything is evenly coated. Let the salad sit for 2 minutes so the lotus stem absorbs the dressing but stays crisp.
- 4
Transfer to plates, sprinkle over the chopped peanuts and the remaining chili, and serve immediately. For the best texture, serve as soon as dressed so the herbs stay vivid and the vegetables remain crunchy.
Nutrition per serving
Notes
- •For a true beginner-friendly version, use ready-to-eat packaged lotus stem and pre-roasted peanuts.
- •If you prefer a sweeter southern-style balance, increase the maple syrup or sugar to 15 g.
- •For extra crunch, you can add 50 g bean sprouts, though they are optional and not traditional in every version.
- •If serving as part of a larger meal, this pairs well with rice crackers or steamed jasmine rice.
Background
Gỏi ngó sen is a classic Vietnamese salad built around crisp lotus stem, prized for its refreshing texture and ability to carry bright, savory-sour dressing. Versions vary across regions and households, often including shrimp or pork, but herb-forward vegan adaptations are common and fit naturally within Vietnamese home cooking.
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