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Recipe for Lotus Stem Salad (with Shrimp and Pork Belly) - Gỏi Ngó Sen Tôm Thịt

This Lotus Stem Salad (with Shrimp and Pork Belly) or Gỏi Ngó Sen Tôm Thịt is a refreshing and vibrant dish that balances crisp textures and savoury flavours. Crunchy lotus stems, tender shrimp, and rich pork belly are tossed with fresh herbs, tangy pickled carrots, and onions, all brought together by a sweet and spicy dressing. Topped with crushed peanuts and fried shallots, this salad offers a delightful mix of flavours and textures, perfect for any occasion.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Lotus Stem Salad (with Shrimp and Pork Belly) in action.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 Pot

Ingredients
  

  • 500 grams lotus stems
  • 300 grams pork belly
  • 300 grams shrimp (peeled and deveined)
  • 150 grams carrot
  • 100 grams yellow onion
  • 70 grams Chinese celery
  • 20 grams Vietnamese coriander (rau răm)
  • 15 grams fresh Thai chilis

For Soaking:

  • 100 grams sugar
  • 100 mL vinegar

For the Mixing Sauce:

  • 2 tablespoons fish sauce
  • 4 tablespoons sugar
  • 1 tablespoon sriracha chili sauce
  • 1 tablespoon lime juice

For Garnish:

  • Lightly crushed peanuts
  • Fried shallots

Instructions
 

  • Prepare the Mixing Sauce:
    In a mixing bowl, combine the fish sauce, sugar, lime juice, and sriracha chili sauce. Stir thoroughly until the sugar has fully dissolved, creating a smooth and balanced dressing. Set aside.
  • Prepare the Pork Belly and Shrimp:
    In a pot, bring enough water to a boil to submerge the pork belly. Once the water is boiling, add the pork belly.
    Allow the pork belly to cook fully, until it is tender and cooked through. Once done, remove it from the pot and immediately place it in an ice water bath to stop the cooking process. Let it soak for about 5 minutes, then take it out.
    Using the same pot and water, add the shrimp and cook until they just turn pink and opaque. Be careful not to overcook.
    Transfer the shrimp to the same ice water bath as the pork belly to cool rapidly. Let them soak for about 5 minutes, then take them out.
    Once cooled, slice the pork belly into thin, bite-sized pieces.
    Slice each shrimp in half lengthwise.
  • Prepare the Vegetables:
    Cut each lotus stem into thin, even strands.
    Peel the carrot then julienne it.
    In a mixing bowl, combine the lotus stems with 100 grams of sugar and 100 mL of vinegar. Toss well to coat, and let this mixture sit for about 15 minutes to lightly pickle the vegetables.
    Slice the onion thinly. Then, soak the onion slices in ice water for about 10 minutes to reduce their sharpness, making them milder for the salad.
    Thinly slice the Thai chilis to add a touch of heat throughout the salad. Adjust the amount if you prefer less spice.
    Roughly chop the celery into small pieces.
    Roughly chop the Vietnamese coriander.
  • Assemble the Salad:
    In a large mixing bowl, combine the sliced shrimp and pork belly, Thai chilis, celery, and Vietnamese coriander. Pour in a portion of the mixing sauce and toss all ingredients thoroughly to ensure they’re well coated.
    Remove the lotus stems from their pickling mixture, then squeeze them gently to drain any excess liquid. Add them to the mixing bowl.
    Add the carrots and sliced onions, then pour in the remaining sauce. Toss all ingredients together, ensuring the salad is evenly mixed and coated in the sauce.
  • Serve:
    Transfer the finished salad to a serving plate. Garnish with fried shallots and crushed peanuts for added crunch and aroma. Your Lotus Stem Salad with Shrimp and Pork is ready to serve!

Video