Gỏi Ngó Sen

Gỏi ngó sen is a Vietnamese salad consisting of tender lotus stems, fresh herbs, meat, all tossed in a tangy dressing.

Lastest Updated January 6, 2024
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Fact: Gỏi ngó sen is frequently favored at weddings, festive events, and family reunions in Vietnam.

Basic Information

Gỏi Ngó Sen: Basic Information


/Goy ngo sen/

Alternative Name(s)

Nộm ngó sen

Dish Type



Appetizer, Salad


Lunch, Dinner
Origin and Region

Gỏi Ngó Sen: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Vietnam Map
A Deep Dive

Popular Gỏi Ngó Sen Variations

Ingredients and Preparation

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


Preparation Process

Mixing boiled ingredients with herbs and dressing
A Deep Dive

Gỏi Ngó Sen: A Deep Dive

Cultural Significance

Popular in Vietnamese festivals and gatherings


Sweet, sour, savory


Crunchy (lotus stems), varied (other ingredients)


Fresh, aromatic herbs


Green, white, with hints of pink or red

Serving Style

On a plate

Serving Temperature

At room temperature


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


Weddings, festivals



Special Diets



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



Popular Similar Dishes

  1. Gỏi
  2. Gỏi Cá
  3. Gỏi Gà
  4. 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.

Goi Ngo Sen Overview

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:

Goi Tom Thit Ngo 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.

Goi Ngo 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.

Goi Ngo Sen Hai San

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:


  • 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.


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

Goi Ca

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

Goi Ga

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

Goi Tom Thit

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

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


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


  • 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.

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