Goi Ngo Sen (lotus root salad with shrimp and pork)

Trang Nguyen

This is a typical Vietnamese salad. So easy to make since you just have to boil all meats and cut up veggies! Like most Vietnamese salads, it is made with shredded chicken, pork or shrimp. I picked pork (a piece of pork tenderloin or one that has a little skin, little fat and meat) and size 16-20 shrimp.


Most tedious part is slicing the lotus roots. If you slice too thick, it will me tough to chew. So I like to thinly slice mine at an angle so it's still long and easy to pick up with chopsticks.



1 jar of lotus roots (rinsed in water and cut into thin slices and squeeze all liquid out)


1/2 pound or pork - boiled and sliced into thin pieces
photo 1/2 pound shrimp - boiled and sliced in half.


1 juillenned carrot
Bunch of herbs: cilantro, mint - chopped, basil, etc.
1/8 cup crushed peanuts


1 tablespoon oil
1 tablespoon fish sauce
3 tablespoon sugar (mix in a bowl until sugar dilutes)
1 clove garlic - finely chopped
3 thai chili finely chopped
Juice of 1-2 lime (add more or less per your liking)


Toss all of your meats and veggies together with the sauce. Top with peanuts.


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