Appetizer · Salad · Asian · Vietnamese ·

Velvet Vietnamese Lotus Stem Salad with Fresh Herbs

Name: Velvet Vietnamese Lotus Stem Salad with Fresh Herbs
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 300g lotus stems, sliced thinly; 1 medium carrot, julienned; 1 small cucumber, seeded and sliced thinly; 1 red bell pepper, sliced thinly; 100g bean sprouts, washed; 1/4 cup fresh coriander, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh basil leaves, chopped; 3 tablespoons fish sauce; 2 tablespoons lime juice, freshly squeezed; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 cloves garlic, minced; 1 red chili, finely chopped; 1/4 cup crushed roasted peanuts; 2 tablespoons fried shallots

This Vietnamese salad combines the unique texture of lotus stems with fresh herbs and a tangy dressing for a delightful companion to any meal.

4.5(420 reviews)

·By Ethan Brooks·November 4, 2025

Velvet Vietnamese Lotus Stem Salad with Fresh Herbs — Appetizer served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Salad Base

For the Fresh Herbs

For the Dressing

For the Toppings

Nutrition

Per serving

Calories: 138 kcal
Protein: 5.25 g
Carbs: 18 g
Fat: 5.75 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 553 kcal
Protein: 21 g
Carbs: 72 g
Fat: 23 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
300g lotus stems sliced thinly	66	3	14	0	4
1 medium carrot julienned	25	1	6	0	2
1 small cucumber seeded and sliced thinly	16	1	4	0	1
1 red bell pepper sliced thinly	37	1	9	0	3
100g bean sprouts washed	31	3	6	0	1
1/4 cup fresh coriander chopped	1	0	0	0	0
1/4 cup fresh mint leaves chopped	2	0	0	0	0
1/4 cup fresh basil leaves chopped	1	0	0	0	0
3 tablespoons fish sauce	27	3	3	0	0
2 tablespoons lime juice freshly squeezed	8	0	3	0	0
1 tablespoon rice vinegar	3	0	1	0	0
1 tablespoon sugar	49	0	13	0	0
2 cloves garlic minced	9	0	2	0	0
1 red chili finely chopped	6	0	1	0	0
1/4 cup crushed roasted peanuts	214	9	7	18	3
2 tablespoons fried shallots	58	1	3	5	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Lotus Stems

1
Slice and Soak
Slice the lotus stems thinly and soak in ice-cold water for 10 minutes.
2
Drain and Dry
Drain the lotus stems and pat dry with a towel.
3
Combine Vegetables
Combine with carrot, cucumber, bell pepper, and bean sprouts in a large bowl.
Tip: Ensure vegetables are fully dried to keep the salad crisp.

Mixing the Dressing

1
Combine Ingredients
In a small bowl, combine fish sauce, lime juice, rice vinegar, sugar, garlic, and chili.
2
Whisk Dressing
Whisk until the sugar is completely dissolved.
3
Adjust Seasoning
Adjust seasoning as per taste preference.

How to Make Velvet Vietnamese Lotus Stem Salad with Fresh Herbs

Total time: 1 h 33 min · Yields 4 servings

1
Dressing the Vegetables
Pour the dressing over the salad base, tossing to coat evenly.
2
Herb Mixing
Gently fold in the fresh herbs to avoid bruising.
3
Final Garnishing
Top with roasted peanuts and fried shallots before serving.