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Vietnamese Lotus Root and Shrimp Salad (Gỏi Ngó Sen Tôm)

Looking for a side dish for your meal? Try this refreshing and vibrant lotus root and shrimp salad, known as Gỏi Ngó Sen Tôm.

For this recipe, we are using crunchy young lotus stems, red onions, aromatic herbs, and savory shrimp, all thrown together in a sweet and savory fish sauce dressing. It’s topped off with crispy fried shallots, roasted peanuts, and served with those irresistible shrimp chips for scooping.

This salad is visually stunning and deliciously satisfying. You get an authentic taste of Vietnamese cuisine with a savory, sweet, crunchy, spicy, and tangy flavors in every bite.

What is Gỏi?

Gỏi is Vietnamese for "salad," and it's always served cold or at room temperature, mixing up various proteins and veggies.

Not into shrimp? Swap it out for chicken, pork, tofu—whatever floats your boat.

Can't find lotus roots or just not a fan? No sweat. Use cabbage, celery, or carrots instead.

The sweet and savory dressing for Vietnamese salads is a version of the all-purpose dipping sauce, Nước Chấm. This salad dressing is more concentrated so it doesn’t make the salad runny. It’s made with fish sauce, lime, sugar, garlic, and red chili peppers.

Ingredients to Make Vietnamese Lotus Root and Shrimp Salad (Gỏi Ngó Sen Tôm)

What You Need

Lotus Roots: The star of the show, lotus roots, not only add a delightful crunch to your salad but are also packed with nutrients like fiber, vitamin C, and various minerals, promoting a healthy heart and boosting your immune system. The ones used in this salad are young roots, also known as rootlets. You can use fresh ones, but I’m using the ones stored in brine. It typically comes in a 16 oz jar.

Red onion: Although labeled red, they are actually purple. This adds a nice color to the salad.

Other optional vegetables: Pickled daikon and carrot and fresh cucumber cut into matchsticks. These extra vegetables can be added for a more substantial salad. If using fresh cucumber or any fresh vegetables, make sure to salt them to release their water.

Shrimp: Opt for medium-sized, fresh shrimp for their sweet flavor and tender texture.

Vietnamese Coriander/Mint (Rau Răm): This iconic herb is a flavor powerhouse that elevates the dish. They add freshness and a subtle but spicy aftertaste. If you don’t have it, you can substitute with basil or cilantro.

Toasted Peanuts and Fried Shallots: The extras that elevate the salad. These you can buy at the store or make your own. Here is my fried shallot recipe.

Salad dressing: A combination of fish sauce, lime juice, sugar, garlic, and red Thai chili peppers for the perfect balance. I’m using Viet Huong 3 crab brand fish sauce and regular granulated white cane sugar.

How to Make It

Prepare the Lotus Roots and Red Onion: Slice the lotus roots in half lengthwise. Further slice into quarters if needed. Thinly slice the red onion. Transfer lotus roots and red onions to a mixing bowl and sprinkle with salt. Set aside for 20 minutes. Rinse thoroughly to remove salt and squeeze dry.

If this step is skipped, you might have a very runny salad when the dressing is added. Salting the red onions also helps to remove some of its pungency.

Cook the Shrimp: Bring a small pot of water to a boil. Add shrimp until they just turn pink, about 2-3 minutes. Remove from pot and slice them in half lengthwise.

Make the Dressing: Whisk together fish sauce, sugar, lemon or lime juice, garlic, and chili (if using) in a bowl. Adjust to taste if needed. It should be a harmonious blend of sour, sweet, salty, and spicy.

Make the Shrimp Chip: I only use half of the package. Add 2 inches of vegetable oil to a medium skillet and heat to 350°F. Add 3 or 4 chips at a time. Don't overcrowd the skillet. Fry until it fully expands out flat (about 10 seconds). Flip chips for even cooking. Transfer to a wire rack or a plate lined with paper towels to remove excess oil.

Combine: In a large mixing bowl, combine lotus roots, red onions, shrimp, and Vietnamese coriander. Toss with the dressing until everything is evenly coated.

Garnish and Serve: Sprinkle with toasted peanuts and fried shallots for an added crunch and extra flavor. Serve with shrimp chips on the side and enjoy this refreshing salad on its own or as a side to other Vietnamese dishes.