These tubular lotus roots are an excellent example of how keeping a well-stocked pantry allows you to quickly assemble Asian dishes “on the fly.” All you need are fresh cucumbers, carrots, herbs and lime juice. The rest comes from the cabinets. If you find large, fresh lotus roots, they can be used in place of the canned ones I use here. Just peel them, slice them thinly, and then boil them for five minutes. The rest of the recipe remains the same.
If you want to make this into a vegetarian dish, replace the fish sauce with soy sauce. Conversely, adding cooked shrimp or chicken can elevate this to a main dish.
© 2008 Robert Danhi. All rights reserved.