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Gỏi ngó sen chay (lotus stem salad)
Gỏi ngó sen chay: crunchy lotus stems, carrot, fried tofu and herbs in a sweet-sour tamari dressing
Wedding banquets and đám giỗ (death-anniversary) feasts across the south open with a platter of gỏi ngó sen, usually heaped with prawns and boiled pork belly. In vegetarian households and temple kitchens the shellfish and pork give way to strips of fried tofu, and the fish-sauce dressing becomes lime, sugar and soy. The pickled lotus stems are what matter: pale, crisp and juicy, like a mild bamboo shoot. Pile it onto prawn-free rice crackers or eat it beside rice. Chef's tip: rinse and squeeze the jarred lotus stems well; skipping this leaves the salad tasting of brine instead of lime.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 12 ½ oz pickled lotus stemsfrom a jar, drained, rinsed and cut into 5 cm lengths
- 1 carrotlarge, cut into thin matchsticks
- ½ red onionvery thinly sliced and soaked in cold water for 10 minutes
- 4 oz fried tofu puffsor firm tofu fried golden, cut into strips
- 1 handful Vietnamese coriander (rau răm)or mint
- 1 handful Thai basil
- 1 ⅜ oz roasted peanutscoarsely crushed
For the dressing
- 3 tbsp lime juice
- 2 tbsp sugar
- 2 tbsp tamari
- 1 red chillifinely chopped
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Method
0/6 doneStep 1: Squeeze 12 ½ oz pickled lotus stems firmly in your hands to push out the brine, then split any thick pieces in half lengthways.
3 minStep 2: Stir 3 tbsp lime juice, 2 tbsp sugar, 2 tbsp tamari and 1 red chilli together with 1 tablespoon of warm water until the sugar dissolves completely and the dressing tastes sweet, sour and salty in balance.
3 minStep 3: If using firm tofu instead of puffs, fry it in a little oil over a medium-high heat until golden on all sides, cool and slice. Toss 4 oz fried tofu puffs in a frying pan without oil for 2 minutes to warm and crisp it slightly.
4 minStep 5: Pour over the dressing and toss with your hands for a full minute so it soaks into the lotus. Leave for 5 minutes, until the carrot has softened very slightly.
6 minStep 6: Tear in 1 handful Vietnamese coriander (rau răm) and 1 handful Thai basil, toss once more, pile onto a plate and scatter with 1 ⅜ oz roasted peanuts just before serving so they stay crunchy.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gỏi ngó sen chay (lotus stem salad) take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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