Gỏi Ngó Sen Tôm (Vietnamese Shrimp and Lotus Stem Salad)
Learn how to make Gỏi Ngó Sen Tôm from scratch using this quick and easy 30 minute recipe. My Vietnamese lotus stem salad includes lotus stem, shrimp, and fresh herbs, all topped with a drizzle of nuoc cham. Included in the post are a few tips and tricks on how to properly prep each ingredient, so you get the tastiest salad every time!
Servings: 4 people
Calories: 158kcal
Ingredients
- ¾ lb shrimp
- 16 oz pickled lotus stems in brine, ~1 jar
- ⅓ cup red onion thinly sliced
- ⅓ cup Vietnamese coriander
- ¼ cup peanuts
- ¼ cup Vietnamese dipping sauce
- ¼ cup fried shallots
- 1 package shrimp chips optional
Instructions
- First, prep your ingredients. Boil ¾ pound of shrimp and let it sit in the fridge while you prep the other ingredients.
- Next, fish out 16 oz of pickled lotus root from the brine. Slice in half and toss them into a large bowl. For bigger pieces, slice into quarters. Thinly slice ⅓ cup of red onion and submerge the pieces in a bowl of water for a minute. Drain, pat down with paper towels, and add to the bowl.
- Add the shrimp to the bowl. Make sure to de-shell the shrimp if using shell-on shrimp.
- Follow the shrimp with ¼ cup of peanuts then drizzle ¼ cup of Vietnamese dipping sauce on top. Toss the salad until everything is coated. Let it sit for 5 minutes for the sauce to absorb into the salad.
- Finally, pour ¼ cup of fried shallots on top and serve!
- Optional: Serve with a side of shrimp chips.
Notes
This salad is best served right away, but it can be stored in a the fridge for up to a day.
Nutrition
Serving: -3.5cups | Calories: 158kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 387mg | Potassium: 777mg | Fiber: 7g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 2mg