Lotus Rootlet and Cucumber Salad, Lime Dressing and Fried Shallots

Gỏi Ngó Sen

Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Medium

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

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 ve