Velvet Vietnamese Lotus Stem Salad with Fresh Herbs

Name: Velvet Vietnamese Lotus Stem Salad with Fresh Herbs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 300g lotus stems; 1 medium carrot; 1 small cucumber; 1 red bell pepper; 100g bean sprouts; 1/4 cup fresh coriander; 1/4 cup fresh mint leaves; 1/4 cup fresh basil leaves; 3 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 cloves garlic; 1 red chili; 1/4 cup crushed roasted peanuts; 2 tablespoons fried shallots

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

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

For the Fresh Herbs

1/4 cup fresh coriander

chopped

1/4 cup fresh mint leaves

chopped

1/4 cup fresh basil leaves

chopped

For the Dressing

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

For the Toppings

1/4 cup crushed roasted peanuts

2 tablespoons fried shallots

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.

Crush the peanuts just before serving to maintain their crunchiness.

Plating & Serving