VIETNAMESE LOTUS ROOT SALAD RECIPES

Name: Vietnamese Lotus Root Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 carrot, finely sliced; 6-8 radishes, finely sliced/shaved; 1 jar brined lotus root, drained, sliced; 2 scallions, finely sliced; 1 English cucumber, seeds removed, finely sliced; 1-1.5 cups mint, Thai basil, Vietnamese coriander; 1/2 red bell pepper, finely sliced; 1 cup micro greens or finely sliced/shredded cabbage; Dozen cooked shrimp, sliced in half; 1/4 cup fish sauce; 1/4 cup granulated sugar; 1 tbsp water; 1 garlic clove, finely minced; juice of half a lime; 1 red chili, finely sliced (omit if you don’t want it spicy)

VIETNAMESE LOTUS ROOT SALAD | FOODTALK

Vietnamese Lotus Root Salad | Foodtalk image

Provided by Kelly's Culinary Adventures

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 carrot, finely sliced
6-8 radishes, finely sliced/shaved
1 jar brined lotus root, drained, sliced
2 scallions, finely sliced
1 English cucumber, seeds removed, finely sliced
1-1.5 cups mint, Thai basil, Vietnamese coriander
1/2 red bell pepper, finely sliced
1 cup micro greens or finely sliced/shredded cabbage
Dozen cooked shrimp, sliced in half
1/4 cup fish sauce
1/4 cup granulated sugar
1 tbsp water
1 garlic clove, finely minced
juice of half a lime
1 red chili, finely sliced (omit if you don’t want it spicy)

Steps:

For the salad, layer all of the different vegetables in a bowl ending with the shrimp on top as it makes for a prettier presentation.
For the dressing, combine all of the ingredients together and stir until the sugar has dissolved.
There is no need to dress the salad in advance. When you are ready to eat, pour the dressing over, toss and serve.

VIETNAMESE LOTUS ROOT SALAD (GOI NGO SEN)

Vietnamese Lotus Root Salad (Goi Ngo Sen) image

"This dish is comprised of crunchy pickled lotus roots, pickled carrots and daikon, tender chicken, pork or shrimp, and dressed with fish sauce vinaigrette (nuoc mam pha), crispy fried shallots and roasted peanuts. So light, refreshing, and so easy to prepare."

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 Jar of Pickled Lotus Roots
1 cup of pickled carrots and daikons drained
1/2 bunch of fresh coriander coursely chopped
1/2 bunch rau ram coursely chopped
1/2 Cucumber sliced into matchsticks
1/2 cup mint coursely chopped
1/4 lb of pork shoulder cooked, sliced, or
1/4 lb of shrimp cooked, pealed, or
1/4 lb of cooked chicken shredded
2 tablespoons of roasted peanuts coursely ground
2 teaspoons of fried shallots
1/4 cup marinated fish sauce/nuoc mam cham

Steps:

"Boil the pork shoulder in water and a little bit of salt and sugar. Boil the shrimp with the shell on in water. Set aside the pork shoulder and shrimp and let it cool. Rinse out the pickled lotus roots. Cut the lotus roots in half shortwise, diagnally in bite size pieces. Coarsely chop the fresh coriander and mints. Now with the pork and shrimp cooled, slice the pork thinly. Peel the shrimp and slice the shrimp in half lengthwise deveining at the same time. In a large bowl, mix together the drained pickled carrots and daikon, lotus roots, mint, coriander, sliced pork, and nouc mam cham. Top the the salad with shrimp, roasted peanuts, and fried shallots. Enjoy this simple, deliciously crunchy Vietnamese lotus root salad."

Nutrition Facts : Calories 5 calories, FatContent 0.0832200002391903 g, CarbohydrateContent 0.958740002755604 g, CholesterolContent 0 mg, FiberContent 0.775200023971849 g, ProteinContent 0.375060001077995 g, SaturatedFatContent 0.0217740000625827 g, ServingSize 1 1 Serving (96g), SodiumContent 3.42000000982974 mg, SugarContent 0.183539978783755 g, TransFatContent 0.013680000039319 g

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