Goi Ngo Sen Tom
This refreshing Vietnamese salad combines crisp lotus stem, sweet poached shrimp, herbs, and peanuts in a lively lime and fish sauce dressing. It is crunchy, fragrant, lightly spicy, and perfect as a quick starter or light meal.
Ingredients
Salad
- 200 glotus stem, drained and thinly sliced
- 180 gmedium shrimp, peeled and deveined
- 80 gcarrot, julienned
- 40 gred onion, very thinly sliced
- 10 gfresh mint leaves
- 10 gfresh cilantro leaves
- 25 groasted peanuts, roughly crushed
- 1 smallred chili, thinly sliced
Nuoc mam cham
- 30 mlfish sauce
- 30 mllime juice
- 20 mlwarm water
- 12 gsugar
- 1 clovegarlic, finely minced
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Transfer to a serving plate or shallow bowl and scatter the crushed peanuts over the top just before serving so they stay crunchy.
Nutrition per serving
Notes
- •If your lotus stem is packed in brine or syrup, rinse well and drain thoroughly before using so the salad stays balanced and crisp.
- •For the best texture, do not overdress the salad; serve immediately after tossing.
- •You can replace cilantro with Vietnamese coriander if available for a more traditional aroma.
- •If you prefer milder heat, remove the chili seeds before slicing.
Background
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.
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