Velvet Vietnamese Lotus Stem Salad with Fresh Herbs
A refreshing and crunchy salad with vibrant flavors
This Vietnamese salad combines the unique texture of lotus stems with fresh herbs and a tangy dressing for a delightful companion to any meal.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Salad Base
For the Fresh Herbs
For the Dressing
For the Toppings
Preparation
Preparing the Lotus Stems
Slice and Soak
Slice the lotus stems thinly and soak in ice-cold water for 10 minutes.
Drain and Dry
Drain the lotus stems and pat dry with a towel.
Combine Vegetables
Combine with carrot, cucumber, bell pepper, and bean sprouts in a large bowl.
Ensure vegetables are fully dried to keep the salad crisp.
Mixing the Dressing
Combine Ingredients
In a small bowl, combine fish sauce, lime juice, rice vinegar, sugar, garlic, and chili.
Whisk Dressing
Whisk until the sugar is completely dissolved.
Adjust Seasoning
Adjust seasoning as per taste preference.
Cooking Process
Dressing the Vegetables
Pour the dressing over the salad base, tossing to coat evenly.
Herb Mixing
Gently fold in the fresh herbs to avoid bruising.
Final Garnishing
Top with roasted peanuts and fried shallots before serving.
Plating & Serving
Velvet Vietnamese Lotus Stem Salad with Fresh Herbs
Velvet Vietnamese Lotus Stem Salad with Fresh Herbs
Plating & Serving
Serve the salad in a large bowl or on individual plates, sprinkling additional herbs and nuts to create a vibrant, fresh look.