Lotus Stem Salad
Food photography of Lotus Stem Salad, styled as an authentic Vietnamese dish.
Prep | Cook Time:
25 min
Lotus Stem Salad is crisp, fresh, and built around the clean crunch that makes lotus stem such a popular salad ingredient. VV FOODS gives the dressing added savory balance, helping the salad feel bright enough for starters while still tasting complete and memorable.
Use:
Chicken Pho Ga Base
Ingredients
1 lb ngó sen, cut into strands
½ lb shrimp, peeled
½ lb pork, cut small
2 carrots, cut into strands
1 cabbage
2 stalks scallion, peeled and cut small
1 lime, juiced
1 bunch cilantro, chopped
2 tbsp coffee grounds
30 ml Mazola oil
2 tsp sesame seeds
1 stalk scallion, minced
1 tbsp soy sauce
1 tbsp fish sauce
½ tsp ground black pepper
Preperation
A fresh, tangy Vietnamese salad featuring shrimp, pork, crisp vegetables, herbs, and a savory dressing.
Instructions
Prepare the ngó sen according to package directions, drain and set aside.
Blanch shrimp in boiling water for 2 minutes, then shock in ice water; drain.
Marinate pork with soy sauce, fish sauce, and a pinch of black pepper for 10 minutes; then grill or pan-sear until cooked through; slice thinly.
Julienne carrots; shred cabbage; thinly slice scallion.
In a large bowl combine ngó sen, shrimp, pork, carrots, cabbage, scallion, cilantro, and lime juice.
In a small bowl whisk together Mazola oil, sesame seeds, coffee grounds, remaining soy sauce, fish sauce, and black pepper to make dressing.
Pour dressing over salad, toss to coat.
Serve chilled, garnished with extra cilantro and lime wedges.