 Vietnamese lotus stem salad with shrimp and pork (gỏi ngó sen tôm thịt) is one of the freshest, lightest, and most popular dishes in Vietnamese cuisine. The delicate crunch of the lotus, the natural sweetness of the shrimp, the tenderness of the pork, and the perfect balance of acidic – salty – sweet – spicy flavors make it an elegant and refined appetizer.

For readers in Switzerland, France, Germany, or Italy looking for a simple, healthy, and authentic Vietnamese salad, this recipe is ideal: easy-to-find ingredients, quick preparation, and a harmonious result that is perfect for summer meals or light dinners.

And most importantly: all the essential Asian ingredients like lotus stems, Black Tiger shrimp, aromatic herbs, or fish sauce are available directly on HelloAsia.ch. This allows you to order everything you need in one go.

Why try this recipe?

 Authentic Vietnamese flavor – fresh, crunchy, balanced.
 Ingredients easily accessible in Europe, especially on HelloAsia.ch.
 Perfect as a light starter or a healthy dish.
 Versatile – can be adapted with or without meat.

Ingredients for Vietnamese lotus salad (4 servings)

Main ingredients

• 250 g large Black Tiger shrimp

• 150 g cooked pork belly

• 1 jar of pickled lotus roots, drained and sliced

• 1 carrot, grated

• 1 onion, thinly sliced

• 2 to 3 stems of Thai basil

• 50 g unsalted, skinless roasted peanuts, lightly crushed

• 1 to 2 limes

• 1 fresh red chili, finely chopped

• Shrimp chips (for serving)

Salad dressing

• 3 tbsp fish sauce

• 2 tbsp sugar

• 3 tbsp lime juice

• 2 tbsp water

• 2 garlic cloves, minced

• 1 fresh red chili, chopped

Preparing Vietnamese lotus salad with shrimp and pork

1. Prepare the shrimp and pork

• Cook the Black Tiger shrimp for 5–7 minutes until they turn orange. Let cool and then peel.

• Cut the cooked pork belly into thin slices.

2. Prepare the lotus and vegetables

• Drain the pickled lotus roots, rinse slightly, and then cut to the desired size.

• Grate the carrot.

• Thinly slice the onion and soak in a little lime juice for 3 minutes to mellow the flavor.

• Chop the Thai holy basil.

Pickled lotus provides a natural, uniform crunch that is perfect for salads without requiring complicated preparation.

3. Prepare the sauce (the key to the recipe)

In a small bowl, mix:

• 3 tbsp fish sauce

• 2 tbsp sugar

• 3 tbsp lime juice

• 2 tbsp water

• Garlic + fresh red chili

The sauce should be harmonious: sweet, slightly salty, tangy, and spicy.

4. Mix the salad

In a large bowl:

• Add shrimp, pork, lotus, carrot, onion, and Thai holy basil.

• Pour the sauce over.

• Toss gently and let sit for 5–10 minutes so the flavors meld.

Thai holy basil adds an elegant, fragrant note that subtly evokes the herbs used in Vietnam while being very appealing to European palates.

5. Plating

• Arrange the salad on a plate.

• Sprinkle with unsalted, skinless roasted peanuts.

• Garnish with a few slices of fresh red chili and holy basil leaves.

• Serve with shrimp chips for a 100% Vietnamese experience.

Hello Asia Tips

 Pickled lotus roots: crunchy, white, and always ready to use.
 Black Tiger shrimp: firm, sweet, and very aesthetic in a salad.
 Lime Hello Asia: mild acidity, perfect for Vietnamese sauces.
 Fresh red chili: adds a balanced spicy touch.
綾 Shrimp chips: the iconic side dish for Vietnamese salads.

Conclusion

The Vietnamese lotus stem salad with shrimp and pork is more than just a dish: it is a light, crunchy, fragrant, and perfectly balanced Vietnamese culinary experience. With ingredients accessible in Europe – and the full selection available on HelloAsia.ch – preparing this dish at home becomes simple, quick, and 100% authentic.

Whether for a light dinner, a summer appetizer, or a meal with friends, this gỏi ngó sen tôm thịt recipe is sure to impress.

 Discover even more Asian ingredients and authentic recipes on HelloAsia.ch to enrich your daily cooking!