Vietnamese Lotus Root Salad recipe

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This crunchy and light Vietnamese lotus root salad is called gỏi ngó sen. • Lotus root salad; lotus root salad Vietnamese; lotus root salad recipe; goi ngo sen. • Ingredients: • 1 tbsp (15ml) roasted peanuts, crushed • 2 tbsp (30ml) Vietnamese fish sauce dip • 1/4 cup (60ml) of cooked pork belly, skin removed, cut into thin slices • 2 cooked, headless, medium size shrimp, shelled, deveined, and cut into halves lengthwise • 1/2 cup (125ml) pickled lotus rootlets (labeled 酸甜蓮莖 or 酸辣蓮莖 in Chinese; ngó sen chua ngọt in Vietnamese), drained well, cut each stem into quarters lengthwise and then cut into 4cm long • 3 tbsp (45ml) Vietnamese coriander (called rau răm in Vietnamese), leaves chopped • 1/2 cup (125ml) carrots, peeled, cut into 4cm long, 1mm thick, 2mm wide strips • note: I use the small stove and bring to a boil over high heat 8. • note: Once the dressing is in the salad, it should be eaten fresh immediately. • note: Do choose pork belly that has more meat than fat. • note: Make sure the pickled lotus rootlets is pickled in vinegar and not salt. I tried the one pickled in brine and it tasted bad! • note: To me, lotus rootlets taste better when it has been • refrigerated. • Subscribe to my channel for more new healthy recipes • http://www.youtube.com/subscription_c...

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