Photograph of the finished Lotus Stem Salad with Prawn and Pork

Vietnam · Gỏi ngó sen tôm thịt

Lotus Stem Salad with Prawn and Pork

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lotus stems Lotus stems 14.1 oz
  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Pork belly Pork belly 8.5 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Vietnamese coriander Vietnamese coriander 1.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 4

Method

  1. 1 Cut the lotus root into sections, soak them in diluted lemon juice to keep them white and crispy, then drain.
  2. 2 Boil the shrimp, then peel them and cut them in half lengthwise.
  3. 3 Boil the pork belly, let it cool, then slice it thinly.
  4. 4 Mix the sweet and sour salad dressing with chopped garlic and chili peppers.
  5. 5 Mix lotus root, shrimp, meat, and shredded carrots with the dressing, then sprinkle with coriander and roasted peanuts.
Start cooking