Gỏi ngó sen tôm thịt
Non-vegetarian
Crunchy young lotus stems tossed with poached shrimp, thin slices of pork belly, carrot and herbs in a sweet-sour-salty fish sauce dressing, topped with roasted peanuts.
Gỏi ngó sen tôm thịt is a Vietnamese salad, ready in about 1 hour and made with prawns / shrimp and lotus root (lotus stem). It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 25 min
- Cook
- 25 min
- Rest
- 10 min
- Total
- 1 h
- Serves
- 4
- Level
- Intermediate
- Calories
- 451
Method
Step 1
Simmer the pork belly (opens in a new tab) in lightly salted water for 20–25 minutes until cooked through. Cool, then slice very thinly.
- 25 min
- medium-low heat
- Saucepan (opens in a new tab)
Food safety: Cook pork until no pink remains and the juices run clear (at least 63 °C, rested).
Step 2
In the same water, poach the shrimp (opens in a new tab) for 2–3 minutes until pink and opaque. Cool, peel, devein and halve lengthways.
- 4 min
- medium heat
Food safety: Cook shrimp until opaque throughout.
Step 3
Stir the sugar (opens in a new tab) into the lime juice (opens in a new tab) and water until dissolved, then add the fish sauce (opens in a new tab), garlic (opens in a new tab) and chilli.
- 3 min
Step 4
Squeeze the lotus stems (opens in a new tab) dry. Toss with the carrot (opens in a new tab), cucumber (opens in a new tab), pork, shrimp (opens in a new tab) and half the dressing; leave 10 minutes.
- 5 min
Step 5
Add the herbs and more dressing to taste, pile onto a plate and scatter with peanuts.
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Southern Vietnam, Vietnam · Well documentedMore food from Vietnam
- Dish
- Lunch · Dinner · Salads · Appetizers & starters
- Cooking method
- Boiled, Raw
- Taste
- sweet & sour, umami, herby, fresh
- Diet
- No gluten ingredients · Dairy-free · High-proteinWith the listed swaps: Pork-freeWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · Alcohol-free · Beef-free · High-protein · Calorie-conscious - Good for
- Festive & celebration
- Cook more with
- Prawns / shrimp · Lotus root (lotus stem) · Pork belly · Carrot · Mint · Basil
Allergens
- Contains: Fishfrom fish sauce
- Contains: Crustaceansfrom prawns / shrimp, fish sauce
- Contains: Peanutsfrom roasted peanuts
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
451 kcal per serving
Calculated1 serving ≈ 241 g · recipe makes 4
Where the energy comes from
- Protein 17%
- Carbohydrate 20%
- Fat 62%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 451 kcal | 187 kcal |
| Protein | 20 g | 8.3 g |
| Carbohydrate | 23.4 g | 9.7 g |
| Net carbohydrate | — | — |
| Sugars | — | — |
| Added sugars | 4.7 g | 2 g |
| Fibre | — | — |
| Fat | 31.9 g | 13.2 g |
| Saturated fat | 10.5 g | 4.4 g |
| Trans fat | — | — |
| Cholesterol | 117 mg | 48 mg |
| Sodium | 815 mg | 337 mg |
| Salt equivalent | 2 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 818 mg
- Calcium
- 96 mg
- Iron
- 2.1 mg
- Magnesium
- 76 mg
- Vitamin A (RAE)
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin B12
- —
- Folate (DFE)
- —
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: cucumber.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Squeeze the lotus stems well so they don't dilute the dressing.
Common mistakes
- Adding the herbs and peanuts too early — they wilt and go soft.
Serve with
- With prawn crackers (bánh phồng tôm) for scooping.
Storage
- Best eaten the same day; keep dressing separate if making ahead.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork belly, in one piece200 g
- Prawns / shrimp, shell-on200 g
- Lotus root (lotus stem), young lotus stems (ngó sen), from a jar or fresh, cut into 5 cm lengths300 g
- Carrot, julienned1 piece · 60 g
- Cucumber, julienned (optional)0.5 piece · 150 g
- Roasted peanuts, crushed40 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
Thai · 25 min · 175 kcal
