A Guide to Gỏi Ngó Sen

Fact: Gỏi ngó sen is frequently favored at weddings, festive events, and family reunions in Vietnam.

Gỏi Ngó Sen: Basic Information

Pronunciation

/Goy ngo sen/

Alternative Name(s)

Nộm ngó sen

Dish Type

Salads

Course

Appetizer, Salad

Mealtime

Lunch, Dinner

Gỏi Ngó Sen: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Popular Gỏi Ngó Sen Variations

Gỏi Tôm Thịt Ngó Sen

Gỏi Ngó Sen Hải Sản

Gỏi Ngó Sen Chay

Gỏi Ngó Sen: Ingredients and Preparation

Main Ingredients

Lotus stems, extra vegetables (like carrots and onions), meat (like shrimp or pork), and herbs

Main Cooking Method

Tossing

Preparation Process

Mixing boiled ingredients with herbs and dressing

Gỏi Ngó Sen: A Deep Dive

Cultural Significance

Popular in Vietnamese festivals and gatherings

Taste

Sweet, sour, savory

Texture

Crunchy (lotus stems), varied (other ingredients)

Aroma

Fresh, aromatic herbs

Color

Green, white, with hints of pink or red

Serving Style

On a plate

Serving Temperature

At room temperature

Accompaniment

Often eaten alone or with bánh phồng tôm (Vietnamese crispy prawn cracker)

Occasions

Weddings, festivals

Seasons

Year-round

Special Diets

Gluten-free

Calories

286 calories, according to data of MyFitnessPal for 1 plate of gỏi ngó sen

Popularity

Vietnam

Popular Similar Dishes

Gỏi
Gỏi Cá
Gỏi Gà
Gỏi Tôm Thịt

Popular Dining Area

Street vendors, restaurants, households

Gỏi ngó sen is a traditional Vietnamese salad with lotus stem as its main ingredient.

This salad is known for its versatility, as it doesn’t have a fixed recipe. Common ingredients often include shrimp, onions, carrots, pork belly, vinegar, sugar, mint, shallots, and peanuts.

The dressing for gỏi ngó sen is usually a blend of fish sauce, lime juice, sugar, and garlic, contributing a perfect balance of sweet, sour, salty, and umami flavors. This dressing is tossed with the ingredients, coating them lightly.

Gỏi ngó sen is often served with bánh phồng tôm (Vietnamese prawn rice crackers) and is a popular choice for weddings, festive occasions and family gatherings in Vietnam.

Now, let’s uncover the dish’s unique aspects, explore its alternate styles, weigh the pros and cons, address popular questions, and look at similar dishes.

Key Points

Gỏi ngó sen is characterized by its main ingredient: the tender stems of the lotus plant, known as ngó sen in Vietnamese.
Gỏi ngó sen features a mix of sweet, sour, salty and umami flavors.
Gỏi ngó sen is often featured in weddings, festive events, and family reunions.

Gỏi Ngó Sen Images

Which Gỏi Ngó Sen Variations Are Well-known?

Below is a guide to the renowned types of gỏi ngó sen and their distinct features:

Gỏi Tôm Thịt Ngó Sen

This salad is a mix of boiled shrimp and pork, combined with pickled vegetables and fresh herbs. It features the unique texture of lotus stem and is often served with a Vietnamese fish sauce dipping sauce.

Gỏi Ngó Sen Chay

The vegetarian variant uses lotus stem, carrots, cucumber, peanuts, various herbs, vegetarian shrimp crackers, fried tofu, and seasoning with sugar, chili, lemon, salt, cilantro, and sesame.

Gỏi Ngó Sen Hải Sản

This seafood version features lotus stem, fresh shrimp, fresh squid, carrot, Vietnamese mint, other herbs, garlic, lemon, chili, peanuts, fried onions, vinegar, and seasoning with fish sauce, sugar.

While each variation of gỏi ngó sen offers a unique taste and texture, assessing their pros and cons can help in choosing the one best suited to individual preferences and dietary needs.

Pros and Cons of Eating Gỏi Ngó Sen

Let’s take a balanced look at the strengths and weaknesses of gỏi ngó sen:

Pros

Nutritional Value: Lotus stems are rich in nutrients, including fiber, vitamins (especially vitamin C), and minerals like potassium and magnesium. This makes the salad a healthy choice.
Dietary Flexibility: It’s adaptable for different diets, with the option to include or exclude certain ingredients like shrimp or pork for vegetarians.
Refreshing Taste: The combination of fresh herbs, lotus stems, and other ingredients offers a refreshing and unique taste, perfect for hot weather or as a palate cleanser.
Cultural Experience: Eating traditional dishes like Gỏi Ngó Sen can be a delightful way to experience Vietnamese culture and cuisine.

Cons

Allergic Reactions: For people allergic to seafood or specific ingredients commonly used in this salad, such as peanuts, it might not be a suitable option.
Availability of Ingredients: In some areas, especially outside Southeast Asia, finding fresh lotus stems and certain Vietnamese herbs can be challenging.
Preparation Time: The preparation of Gỏi Ngó Sen can be somewhat time-consuming, as it often requires meticulous slicing of ingredients and careful balancing of flavors.

Additionally, be sure to check out the frequently asked questions.

Gỏi Ngó Sen FAQs

Yes, it’s suitable for various diets as it’s low in calories and can be adapted to be vegetarian or vegan. The use of fresh ingredients makes it a healthy choice for most diets.

While Gỏi Ngó Sen is best enjoyed fresh, some elements can be prepared in advance. However, it’s recommended to mix the ingredients close to serving time to maintain freshness and crunch.

Absolutely, you can adjust the spiciness to your preference by adding more or less chili pepper or chili sauce.

Similar Dishes of Gỏi Ngó Sen

Gỏi

Gỏi (or nộm) is a Vietnamese salad featuring a mix of fresh vegetables and meats in a sweet, sour, and savory dressing.

Gỏi Cá

Gỏi cá is a traditional Vietnamese salad consisting of raw fish marinated in lemon juice, mixed with various herbs and spices.

Gỏi Gà

Gỏi gà is a Vietnamese chicken salad typically made with shredded chicken, fresh herbs, and a tangy dressing.

Gỏi Tôm Thịt

Gỏi tôm thịt is a Vietnamese salad featuring shrimp, pork, vegetables, fresh herbs, and a sweet and tangy dressing.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.