Vietnamese Lotus Root Salad with Shrimp, known as “Gỏi Ngó Sen Tôm” in its native language, is a dish that perfectly encapsulates the culinary philosophy of Vietnam — combining fresh, wholesome ingredients with balanced flavors and textural harmony. It’s a dish that not only tantalizes the palate but also carries a cultural significance steeped in tradition and symbolism. For anyone exploring Vietnamese cuisine, this salad offers an introduction to the country’s deep appreciation of freshness, simplicity, and the marriage of contrasting yet complementary tastes.
The featured ingredient, “lotus root”, serves as the heart of the dish. It’s crisp, mild in flavor, and revered in Vietnamese culture for more than just its culinary contributions. The lotus plant holds deep symbolic meaning in Vietnam, often representing purity amidst adversity, as it grows beautifully from muddy waters. Lotus root, with its intricate pattern of holes, is a common element in Vietnamese kitchens, prized for its versatility and its role in both savory and sweet dishes alike. It’s often touted for its health benefits, such as being rich in fiber, vitamins, and minerals, while also believed to aid digestion and circulation — qualities that fit with Vietnam’s holistic approach to food.
Shrimp, the salad’s protein star, is a natural pairing. Seafood is a cornerstone of Vietnamese cooking given the country’s long coastline and proximity to rivers, making fresh shrimp a widely celebrated ingredient. The shrimp adds a succulent, sweet-savory dimension to the salad, complementing the lotus root’s crunch. Lightly poached to enhance its natural sweetness, the shrimp embodies Vietnam’s preference for keeping ingredients fresh and minimally processed.
Another hallmark of Vietnamese cooking is the use of vibrant vegetables and herbs, which shine in this dish. Thinly sliced “carrots” and “red bell peppers” not only enhance the salad’s crispness but also create a visual celebration of colors. Meanwhile, aromatic herbs such as “mint” and “cilantro” are integral to Vietnamese cuisine, offering brightness and a refreshing finish that ties all the flavors together.
The dressing is where the magic happens, pulling together all the elements of the salad. The combination of “fish sauce”, “lime juice”, “sugar”, and “minced garlic” is quintessentially Vietnamese. This balance of salty, sweet, tangy, and umami is a defining feature of the nation’s culinary flavor profile. Adding a hint of “chili sauce” gives an optional kick of heat, which can easily be adjusted based on personal preference. Finally, a sprinkle of “crushed roasted peanuts” adds an irresistible crunch, rounding out the dish with nutty depth.
Traditionally served as an appetizer or a light lunch, “Gỏi Ngó Sen Tôm” is a perfect choice for warm-weather dining. Its refreshing taste and airy texture evoke the breezy atmosphere of a Vietnamese summer — think bustling open-air markets and outdoor meals shared with family. Beyond its flavor and presentation, this salad is deeply tied to the cultural values of sharing good food, cherishing natural ingredients, and living in harmony with one’s surroundings.
Whether you’re new to Vietnamese cuisine or a seasoned fan, Vietnamese Lotus Root Salad with Shrimp offers a flavorful journey into Vietnam’s culinary artistry. It’s not just a dish but also a story — one of purity, balance, and the beauty of simplicity.
Vietnamese Lotus Root Salad with Shrimp
Ingredients
- 200 grams Shrimp peeled and deveined
- 1 cup Lotus Root thinly sliced
- ½ cup Carrot julienned
- 1 piece Red bell pepper thinly sliced
- ¼ cup Fresh mint leaves chopped
- ¼ cup Fresh cilantro leaves chopped
- ¼ cup Roasted peanuts crushed
- 3 tablespoons (affiliate link)Fish sauce
- 2 tablespoons Lime juice freshly squeezed
- 1 tablespoon (affiliate link)Sugar
- 1 piece Garlic clove minced
- 1 teaspoon Chili sauce optional, for heat
Instructions
- Begin by bringing a small pot of water to a boil. Add a pinch of salt, then blanch the shrimp for 2-3 minutes until pink and fully cooked. Set aside to cool.
- In a large bowl, combine thinly sliced lotus root, julienned carrot, and red bell pepper. Toss gently. To make the dressing, mix fish sauce, lime juice, sugar, minced garlic, and chili sauce in a small bowl.
- Stir until the sugar fully dissolves to create a balanced sweet and tangy dressing. Pour the dressing over the vegetable mix, and add the cooked shrimp.
- Toss to coat evenly, ensuring all elements are well integrated. Gently fold in the mint and cilantro leaves for an aromatic lift.
- Transfer the salad to a serving platter, sprinkle with crushed peanuts for a crunchy texture, and serve immediately.