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Lotus stem salad


 Q Jackfruit salad

Q Grapefruit salad with fresh boiled shrimp and pork

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Gỏi ng sen - Lotus stem salad



  • 1 8- ounces can of lotus stems, cut in 2-inch lengths
  • 1/2 pound of shelled, deveined shrimp rinsed and drained
  • 1/4 pound of lean boneless pork
  • 3 tablespoons of chopped roasted peanuts
  • 1 teaspoon of finely chopped polygonum herb (rau rm) or 1 teaspoon of chopped coriander plus 1 teaspoon chopped mint
  • 2 teaspoon of sugar
    juice of 1/2 large lime or lemon
  • fish sauce dip served as dressing (see the recipe in Fresh spring rolls page)


  • Drain the lotus stems, rinse with cold water and set aside. In a small sauce pan boil water with a pinch of salt. When the water begins to boil put the shrimp in.  Boil for 5 minutes, drain and split in half and set aside.
  • In a medium sauce pan boil water; then put the pork in .
    Cook for 30 minutes or until it completely cooked. Drain and set aside. When it's cool, thin slice the pork then julienne cut.
  • In a large bowl, toss lotus stems, herbs, lime juice. Place the mixture in a large plate.  Garnish it with shrimp and pork, sprinkle chopped peanuts, cilantro leaves and mint on top.

    To serve:
  • The salad is served with fish sauce dip and shrimp crackers.