Let’s dive into the vibrant world of Vietnamese cuisine with gỏi ngó sen, or lotus stem salad. This refreshing dish is a perfect balance of crisp textures and bright, tangy flavors. It’s a staple at gatherings and celebrations, showcasing the beauty of simple, fresh ingredients coming together in harmony.

What makes gỏi ngó sen so special is its star ingredient—crunchy lotus stems. Paired with shrimp, pork, or tofu and tossed in a zesty dressing, it’s a dish that feels light yet satisfying. The addition of herbs, peanuts, and pickled vegetables gives it that irresistible burst of flavor and crunch we all love.

Table of Contents

What Is Goi Ngo Sen?

Gỏi ngó sen, or lotus stem salad, is a quintessential Vietnamese dish that combines fresh, crisp textures with vibrant and tangy flavors. At its heart, this dish features lotus stems, which are known for their natural crunch and subtle sweetness. These stems serve as the perfect base to carry the interplay of ingredients like tender shrimp, savory pork, or plant-based options like tofu.

What sets gỏi ngó sen apart is its harmonious balance of tastes. The salad is dressed in a bright, zesty sauce made from fish sauce, lime juice, sugar, and chili, giving it a delicate blend of salty, sour, sweet, and spicy elements. This dressing seeps into the lotus stems and mingles with the other components, creating a symphony of flavors in every bite.

To round out the dish, we incorporate fresh herbs like mint and cilantro for an aromatic pop, along with roasted peanuts for crunch. Pickled carrots and daikon add contrasting tartness while enhancing the salad’s visual appeal. Gỏi ngó sen isn’t just a feast for the palate—it’s a feast for the senses, delivering vibrant colors, fresh aromas, and a delightful medley of textures.

Ingredients

To make gỏi ngó sen, we’ll need to prepare both the salad and the dressing. Let’s gather everything we need for this refreshing Vietnamese dish.

For The Salad

Lotus Roots: 8 ounces, pickled and cut into bite-size pieces.
Pickled Carrots and Daikon: 1 cup, julienned or thinly sliced, pickled in rice vinegar, sugar, and salt.
Pork Shoulder: 6 ounces, boiled and thinly sliced.
Shrimp: 6 large shrimp, boiled, peeled, and sliced in half lengthwise.
Herbs: 1/4 cup fresh coriander (rau ram), 1/4 cup mint (rau thom), 1/4 cup Thai basil, and 1/4 cup Vietnamese perilla (tiá tô), roughly chopped or torn.
Roasted Peanuts: 1/4 cup, crushed.
Fried Shallots: 1/4 cup, crispy and golden.

For The Dressing

Fish Sauce: 2 tablespoons for a savory base.
Lime Juice: 2 tablespoons, freshly squeezed for tangy brightness.
Sugar: 1 tablespoon to balance flavors.
Chili: 1 red chili, finely sliced for a spicy kick.

Tools And Equipment Needed

To create the perfect gỏi ngó sen, having the right tools and equipment at hand ensures a smooth preparation process. Here’s what we’ll need:

For Preparation

Knife: Essential for slicing lotus stems, vegetables, and herbs into precise cuts for that clean, vibrant presentation.
Cutting board: Provides a sturdy surface for chopping and preparing all the fresh ingredients.
Pot: Useful for boiling the shrimp and, if necessary, blanching the lotus stems to maintain their crisp texture.

For Cooking Shrimp

Small pot: Perfect for boiling water and cooking the shrimp until they achieve that appetizing pink hue.

For Dressing and Mixing

Mixing bowl: A must for tossing the lotus stems, shrimp, herbs, and other ingredients together evenly.
Whisk or spoon: Ideal for blending the dressing ingredients until we achieve a balanced, smooth consistency.

For Garnish and Serving

Skillet or frying pan: If making fried shallots or shrimp chips from scratch, this tool ensures crisp, golden results.
Wire rack or plate lined with paper towels: Drains excess oil from fried components, keeping them light and crunchy.
Serving bowls or plates: Showcases our gỏi ngó sen beautifully for family-style dining or individual servings.

With these tools and equipment, we’re fully prepared to bring out the fresh, balanced flavors and textures that make gỏi ngó sen a beloved Vietnamese dish.

Directions

Let’s dive into the step-by-step process of creating gỏi ngó sen, ensuring the perfect balance of flavors and textures in every bite. Follow our guide to prepare this vibrant and refreshing salad.

Prep The Ingredients

Pickle the vegetables: Rinse the pickled lotus roots to reduce their briny flavor. Slice them into bite-sized pieces. Slice carrots and daikon into matchsticks or thin pieces, then pickle them alongside the lotus roots using a mixture of 3/4 cup vinegar, 3/4 cup sugar, and 1 1/2 cups warm water. Let the mixture sit for an hour.
Cook the shrimp: Boil the shrimp in their shells for about 3-4 minutes. Transfer them to an ice bath to stop the cooking process. Peel the shrimp and slice them in half lengthwise.
Prepare the pork (optional): Boil the pork shoulder in water with a pinch of salt and sugar until cooked through. Cool the pork, then slice it thinly.
Chop the herbs: Prepare fresh Thai basil, Vietnamese coriander, or mint by washing, drying, and roughly chopping or leaving the leaves whole for a burst of freshness.
Prepare garnishes: Crush the roasted peanuts and fry the shallots until crispy for added topping texture.

Make The Dressing

In a small bowl, combine all dressing ingredients:

2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon sugar
1 finely sliced red chili

Whisk the mixture until the sugar fully dissolves and everything is well blended. Taste and adjust seasoning as necessary for a balance of salty, sour, sweet, and spicy. Set aside.

Assemble The Salad

In a large mixing bowl, combine 8 ounces of pickled lotus roots, 1 cup of pickled carrots and daikon, 6 ounces of sliced pork (if using), and 6 large halved shrimp.
Add a generous handful of fresh herbs, ensuring an even mix of coriander, Thai basil, mint, or other preferred greens.
Pour the prepared dressing over the salad and gently toss everything to coat the ingredients evenly.
Transfer the salad to a serving plate or bowl. Garnish with 1/4 cup of crushed roasted peanuts and 1/4 cup of crispy fried shallots. Serve immediately for the best flavors and textures.

Tips For The Best Goi Ngo Sen

Select Fresh Ingredients

The key to a vibrant and delicious gỏi ngó sen lies in the quality of the ingredients. Opt for young and tender lotus stems as they provide the ideal crisp texture. We recommend slicing them thinly or cutting them into strips about 7cm in length to ensure a consistent bite. For the protein, choose fresh shrimp and pork. Boil the pork until tender and slice it thinly, while the shrimp should be cooked until pink, peeled, and halved lengthwise for visual appeal. For herbs like Vietnamese mint, mint, and cilantro, freshness ensures those bright, aromatic notes shine through.

Balance the Flavors in the Dressing

The dressing ties everything together, so achieving the right balance is crucial. We follow the golden ratio: two parts fish sauce, two parts lime juice, one part sugar, and a hint of chili for heat. Whisk these ingredients until the sugar is fully dissolved, creating a harmonious blend of salty, sour, sweet, and spicy flavors. Taste and adjust the seasoning as needed to suit your preference — a little more lime juice for tang or fish sauce for saltiness can make it perfect.

Prep Your Vegetables Carefully

Thinly slicing the red onion and soaking it in cold water will tame its sharpness while keeping its crunch. Pickling the carrot (and daikon, if used) in a vinegar and sugar mixture adds a tangy sweetness that contrasts beautifully with the earthy lotus stems. Julienne the carrot finely for an attractive presentation and an even distribution of texture throughout the salad.

Assemble with Care

Layer your ingredients thoughtfully. Start with the lotus stems as the base, then add the pork and shrimp, arranging them evenly for a balanced flavor in every bite. Next, sprinkle in the pickled vegetables and fresh herbs. Toss gently with the dressing to avoid bruising the delicate herbs and lotus stems. Ensure every component is coated for maximum flavor.

Make It A Feast For The Senses

Presentation is everything with gỏi ngó sen. Garnish generously with crushed roasted peanuts for crunch and crispy fried shallots for a savory depth. Serve with shrimp chips for a fun, edible accompaniment. The mixture of vibrant colors, textures, and flavors makes this dish as delightful to look at as it is to eat.

Serve Immediately

Freshness is the heart of gỏi ngó sen. Serve the salad right after tossing it with the dressing to preserve its crispness and the bright flavors of the herbs. Leaving it to sit too long could cause the textures to soften, taking away from the dish’s signature crunch.

Variations And Substitutions

Gỏi ngó sen is a highly adaptable dish, allowing us to tailor it to different tastes and dietary preferences. Whether adjusting for protein choices, creating a vegetarian version, or incorporating regional flavors, there are plenty of ways to customize this vibrant salad.

Adjusting Proteins

For those who enjoy seafood, we can enhance the dish with boiled shrimp or even swap in cooked calamari for a unique twist. If pork is preferred, sliced boiled pork shoulder complements the lotus stem beautifully. For a lighter option, shredded boiled chicken can be used. Vegetarians or vegans can replace meats with firm tofu, lightly fried or marinated, for a plant-based protein source.

Substitutions For Dressing

The dressing is key to achieving the signature flavors of gỏi ngó sen. For a vegetarian or vegan salad, we can substitute the traditional fish sauce with soy sauce or tamari. Both provide a savory depth while catering to dietary restrictions. In coastal regions, adding a splash of coconut milk to the dressing offers a creamy texture and tropical flair. Honey, traditionally used for sweetness, can also be replaced with agave nectar or sugar for alternative options.

Lotus Stem Options

The lotus stem itself can vary, depending on availability. We can use either fresh lotus stems for their natural crispness or pickled lotus stems, which add a tangy note. If lotus stems are unavailable, thinly sliced celery or jicama can mimic the crunch while introducing their own mild flavors.

Herbs And Garnishes

Herbs and garnishes bring aromatic freshness and texture to the salad. We can introduce alternative herbs like dill or Thai parsley for a different flavor profile. For garnish, if peanuts are not to your liking or if there’s an allergy involved, roasted cashews or sesame seeds can be delightful substitutes.

By experimenting with these variations, we can make gỏi ngó sen uniquely our own, catering to dietary needs and personal preferences while maintaining the essence of this beloved Vietnamese dish.

Make-Ahead And Storage Instructions

Gỏi ngó sen is a wonderful dish to prepare in advance for gatherings or meal prep, thanks to its components that store well individually. Here’s how we can make the most of this salad while keeping its freshness intact:

Preparing in Advance

Pickled Lotus Roots and Vegetables: Since the pickled ingredients taste better over time, we recommend pickling the lotus root, carrots, and daikon at least 24 to 48 hours beforehand. Store them in an airtight glass jar, fully submerged in the pickling liquid, in the refrigerator.
Proteins: Boil the shrimp for 3-4 minutes until just cooked, then immediately cool them in an ice bath to stop the cooking process. Slice them in half lengthwise and store them in an airtight container in the fridge for up to 2 days. If using pork, cook and slice it into thin pieces, then refrigerate similarly.
Dressing: The fish sauce vinaigrette (Nước Chấm) can be prepared up to 3 days in advance. Store it in a sealed jar or container in the refrigerator and stir well before using.

Assembling Before Serving

To maintain the salad’s crispness and vibrant flavors, assemble it just before serving. Toss the pickled vegetables, lotus roots, shrimp, pork, and fresh herbs together. Add the dressing, garnish with crushed peanuts and fried shallots, and serve immediately for the best texture and taste.

Storing Leftovers

If there are leftovers:

Store the undressed salad components in separate airtight containers in the refrigerator for up to 2 days. Herbs may wilt slightly, but they’ll still be flavorful.
Do not combine the dressing with the salad if you plan to store it for later consumption, as it can make the vegetables soggy. Keep the dressing in its jar and refrigerate it until use.
Fried shallots and peanuts should be stored in separate airtight containers at room temperature to maintain their crispness for up to a week.

Serving Suggestions

When it’s time to serve your gỏi ngó sen, presentation and pairing make all the difference in elevating this vibrant Vietnamese salad. Here are some of our favorite serving suggestions to highlight the dish’s fresh flavors and textures:

Shrimp Chips or Rice Crackers: Scoop up the salad with crunchy shrimp chips (bánh phồng tôm) or rustic rice crackers (bánh tráng). These add an irresistible crispy element while balancing the refreshing salad with a hint of savory richness.
Individual Portions: For a sophisticated touch, serve the salad in small bowls as individual portions. Garnish each bowl with freshly chopped herbs, a sprinkle of crushed roasted peanuts, and crispy fried shallots to enhance its vibrant appearance and appeal.
Platter Presentation: When serving for gatherings or parties, arrange the salad on a large platter. Top it with generous amounts of herbs, peanuts, and fried shallots to make it the centerpiece of the table.
Pairings: Pair gỏi ngó sen with grilled meats, such as pork, chicken, or seafood, for a complete meal. The light and zesty flavors of the salad complement smoky, grilled dishes beautifully.
Beverage Pairings: Enjoy this salad with a chilled glass of white wine, a light beer, or a refreshing iced green tea to amplify its bright and tangy notes.

Conclusion

Gỏi ngó sen is more than just a dish; it’s a celebration of fresh ingredients, vibrant flavors, and thoughtful preparation. Its adaptability and visual appeal make it a standout at any table, whether for a casual meal or a festive gathering.

By experimenting with variations or sticking to its classic recipe, we can all enjoy this delightful Vietnamese salad in a way that suits our tastes. It’s a dish that brings people together, offering a little taste of Vietnam with every bite.

Frequently Asked Questions

What is gỏi ngó sen made of?

Gỏi ngó sen, or lotus stem salad, is a Vietnamese dish made with crunchy lotus stems, shrimp, pork (or tofu), pickled vegetables like carrots and daikon, fresh herbs, crushed roasted peanuts, and a savory dressing of fish sauce, lime juice, sugar, and chili.

Can I make a vegetarian version of gỏi ngó sen?

Yes! You can substitute pork and shrimp with firm tofu or other plant-based proteins. Replace fish sauce in the dressing with soy sauce, tamari, or vegan fish sauce to make it fully vegetarian or vegan.

How do I ensure gỏi ngó sen stays fresh?

To keep gỏi ngó sen fresh, prepare the components separately and assemble the salad just before serving. Store pickled vegetables, proteins, and dressing in airtight containers and combine them right before eating to preserve crispness.

What tools do I need to prepare gỏi ngó sen?

Essential tools include a knife, cutting board, pot (for boiling shrimp or pork), mixing bowl, whisk or spoon for the dressing, skillet for frying shallots, and serving plates for presentation.

How do I balance the flavors in gỏi ngó sen dressing?

Achieve a balanced dressing by combining fish sauce (salty), lime juice (sour), sugar (sweet), and chili (spicy) in equal harmony. Taste as you go to adjust proportions according to preference.

Can I make gỏi ngó sen ahead of time?

Yes! You can pickle the vegetables 1–2 days in advance and store proteins and dressing separately. Assemble the salad only when ready to serve to ensure maximum freshness and crunch.

What are good substitutes for lotus stems?

If lotus stems aren’t available, try using celery, green papaya, or jicama as alternatives. While the texture slightly differs, they still deliver the refreshing crunch gỏi ngó sen is known for.

What can I serve with gỏi ngó sen?

Serve gỏi ngó sen with crunchy shrimp chips, rice crackers, or alongside grilled meats. Pair it with drinks like white wine, iced green tea, or light beer to complement its bright, refreshing flavors.

What are the key tips for making authentic gỏi ngó sen?

Use fresh ingredients like young lotus stems and aromatic herbs. Ensure the dressing has a balance of salty, sour, sweet, and spiciness. Garnish with roasted peanuts and fried shallots for texture and visual appeal.

How long can leftover gỏi ngó sen be stored?

Leftovers can be stored in airtight containers in the refrigerator for up to two days. Keep the salad components and dressing separate to avoid the salad becoming soggy. Assemble just before eating.

About The Author

Alice Nako

With over a decade of expertise in the restaurant industry, I, Alice Nako, proudly serve as the Founder of Like Like Drive Inn. At Like Like Drive Inn, we craft and curate delectable culinary experiences that delight the taste buds and warm the hearts of our patrons. Through a deep passion for food and dedication to culinary excellence, I aim to share my wealth of experience in the art of recipes to inspire and elevate the dining experiences of others. I am committed to sharing my culinary knowledge to enrich the gastronomic journeys of all who indulge in the creations of Like Like Drive Inn. Let’s embark on a flavorful voyage together!

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