Goi ngo sen is familiar with many people because of its unique flavor and nutrition. It is also easy to cook so that you can make and enjoy it by yourself. Goi ngo sen is really fresh and delicious in hot days.
The most special taste comes from the pure flavor and crunchy texture of pickled lotus stem. What is more, it is easy to make. The main ingredients are lotus root, carrot, tender pork, shrimp, shallot, coriander, mint, onion, and roasted peanut with the appetizing dressing being as an integral part of the dish.
Moreover, it is really crisoy. The process is easy as well. You only need 30 to 1 hour to finish.
Ingredients
400g lotus stem
400g prawns
100g pork neck
1/2 red onion, sliced thinly
1 carrot, julienned
1 teaspoon sugar
3 tablespoon white vinegar
pinch salt
handful of Vietnamese mint leaves (rau răm), coarsely chopped
handful of mint, coarsely chopped
fried shallot
roughly chopped peanuts
prawn crackers
fish sauce dipping sauce
Method
First, boil the pork shoulder and shrimp separately in water with a little of salt and sugar added; let they cool, then slice the pork as thin as possible, de-shell and de-vein the shrimp.
Next, rinse the lotus stem. If lotus stem is not already cut in about 7cm in length then cut them. I prefer the lotus stem in thin strips, so slice the lotus stem 1/2 (or even 1/4) lengthways. Once the lotus stem are sliced, squeeze out the water from the lotus by using a muslin cloth.
Drain the vinegar mixture from the carrot by using a muslin cloth and squeeze out all the water.
In a large bowl, combine lotus root, red onion, carrot, mint leaves, prawns and pork. Give all the ingredients a gentle toss. The dressing poured into the concoction is a perfect combination of hot, sour, spicy, salty, and sweet.
Finally, crispy fried shallots, roasted peanuts sprinkled over the dish make it look much tastier with a nutty flavor. It is commonly served with prawn crackers. Enjoy it and you definitely never forget its refreshing flavor and amazing crunchy texture.
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