Goi Ngo Sen Tom

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil. Add the shrimp and poach for 2-3 minutes until just pink and opaque throughout, then drain immediately and let them cool for 1 minute. Slice larger shrimp in half lengthwise for easier eating.

   180 g medium shrimp, peeled and deveined
2. 2

   While the shrimp cook, make the dressing by stirring together the fish sauce, lime juice, warm water, sugar, and minced garlic until the sugar dissolves completely. Taste: it should be bright, salty, and lightly sweet.

   30 ml fish sauce30 ml lime juice20 ml warm water12 g sugar1 clove garlic, finely minced
3. 3

   In a mixing bowl, combine the sliced lotus stem, julienned carrot, red onion, mint leaves, cilantro leaves, and sliced chili. Toss lightly to distribute the herbs and vegetables evenly without bruising them.

   200 g lotus stem, drained and thinly sliced80 g carrot, julienned40 g red onion, very thinly sliced10 g fresh mint leaves10 g fresh cilantro leaves1 small red chili, thinly sliced
4. 4

   Add the cooked shrimp and about three-quarters of the dressing to the bowl. Toss gently for 30-45 seconds so the lotus stem and vegetables absorb the dressing but stay crisp. Add more dressing only as needed; the salad should be lightly coated, not wet.

   180 g medium shrimp, peeled and deveined30 ml fish sauce30 ml lime juice20 ml warm water12 g sugar1 clove garlic, finely minced
5. 5

   Transfer to a serving plate or shallow bowl and scatter the crushed peanuts over the top just before serving so they stay crunchy.

   25 g roasted peanuts, roughly crushed

Origin & History

Goi ngo sen tom is a well-loved Vietnamese salad that highlights the fresh, crisp texture of lotus stem, an ingredient widely used in southern Vietnamese cooking. The dish is especially popular for family meals and celebratory spreads, where its bright herbs, sour-salty dressing, and seafood make a refreshing contrast to richer foods.