Gỏi Ngó Sen

Nutrition · per serving

Steps

1. 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.

   200 g lotus stem, drained if packed in brine, thinly sliced80 g carrot, julienned80 g cucumber, deseeded and julienned15 g mint leaves, loosely packed15 g cilantro leaves and tender stems1 small (8 g) red chili, thinly sliced30 g roasted peanuts, roughly chopped
2. 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.

   30 ml fresh lime juice20 ml soy sauce12 g maple syrup or sugar10 ml neutral oil1 small clove (5 g) garlic, finely minced
3. 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.

   200 g lotus stem, drained if packed in brine, thinly sliced80 g carrot, julienned80 g cucumber, deseeded and julienned15 g mint leaves, loosely packed15 g cilantro leaves and tender stems1 small (8 g) red chili, thinly sliced30 ml fresh lime juice20 ml soy sauce12 g maple syrup or sugar10 ml neutral oil1 small clove (5 g) garlic, finely minced
4. 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.

   30 g roasted peanuts, roughly chopped1 small (8 g) red chili, thinly sliced

Origin & History

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.