Vietnamese Gỏi Cành Sen Với Tôm (Lotus Stem Salad with Shrimp)

Vietnamese Gỏi Cành Sen Với Tôm (Lotus Stem Salad with Shrimp) — Recipe for 2

Gỏi cành sen với tôm is a light, crisp, and refreshing salad from southern Vietnam, especially popular in the Mekong Delta.

What it’s like

This is a light, refreshing, and slightly tangy salad typical of Vietnamese cuisine:

• Crunchy: from lotus stems (they have a crisp, almost watery crunch)
• Sweet & sour: from lime, sugar, and fish sauce dressing
• Fresh & herbal: with mint and coriander
• Savory: from boiled shrimp

It’s similar in style to green mango salad, but milder and more delicate.

Where it’s from

This dish is especially associated with southern Vietnam, particularly the Mekong Delta region, where lotus plants grow abundantly.

• A well-known regional version comes from Đồng Tháp, often called “Đồng Tháp lotus salad”
• Lotus is a culturally important plant in Vietnam (symbol of purity and calm)

 Time

• Prep: 25 minutes
• Cook: 5–7 minutes
• Total: ~30–35 minutes

Equipment

• Knife and cutting board
• Mixing bowls (1 large, 1 small)
• Saucepan (for shrimp)
• Colander or strainer
• Tongs or chopsticks
• Peeler or julienne tool (optional)

Ingredients (serves 2)

Salad

• 150 g lotus stems (fresh or jarred), thinly sliced
• 150 g raw shrimp (peeled and deveined)
• 1 small carrot, julienned
• ¼ onion, thinly sliced
• Handful fresh mint leaves
• Handful coriander (cilantro)
• 2 tbsp roasted peanuts, crushed

Dressing

• 1½ tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 small red chilli, sliced (optional)

Preparation

1. Prepare lotus stems

• If fresh:
  • Slice thinly
  • Soak in cold water with a splash of vinegar or lime juice for 10 minutes (keeps them white and crisp)
• If jarred:
  • Rinse well and drain

2. Prepare vegetables

• Julienne carrot
• Slice onion thinly
• Lightly soak onion in cold water for 5 minutes to reduce sharpness

Preparation

1. Cook shrimp

• Bring a small pot of water to a boil
• Add shrimp and cook 2–3 minutes until pink
• Drain and let cool
• Slice in half lengthwise

Dressing

1. In a small bowl, mix:
   • Fish sauce
   • Lime juice
   • Sugar
   • Garlic
   • Chilli
2. Stir until sugar dissolves

Assembly

1. In a large bowl, combine:
   • Lotus stems
   • Carrot
   • Onion
   • Herbs
2. Add shrimp
3. Pour over dressing
4. Toss gently until evenly coated
5. Top with crushed peanuts

Serving

• Serve immediately for maximum crunch
• Often served:
  • As a starter
  • Alongside grilled meats
  • Or as part of a shared Vietnamese meal

🍽 Nutritional Information (approx. per serving)

(Based on 2 servings)

• Calories: ~220–280 kcal
• Protein: ~20–25 g
• Fat: ~8–10 g
• Carbohydrates: ~15–20 g
• Fiber: ~3–4 g
• Sodium: ~700–900 mg

(Varies depending on fish sauce and peanut quantity)

Tips for authenticity

• Lotus stems should be crisp, not soft
• Balance is key: taste and adjust sweet–sour–salty before serving
• Add a little extra lime if it tastes flat
• Some southern versions add a splash of rice vinegar for extra brightness

What it tastes like

• Clean and refreshing
• Less intense than mango salad
• Focuses on:
  • Crunch (lotus stems)
  • Fresh herbs
  • Light shrimp sweetness