Crunchy Lotus Stem Salad with Shrimp and Pork

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 oz (340 g) lotus stems, drained and rinsed
• 9 oz (250 g) pork loin
• 9 oz (250 g) large shrimp (21/25), shell-on
• 1 small carrot, julienned; 1/2 small red onion, thinly sliced; 1 small Persian cucumber, thinly sliced
• 1 cup loosely packed rau ram (Vietnamese coriander); 1/4 cup mint (optional)
• 1/3 cup roasted peanuts, crushed; 1/2 cup fried shallots
• Nuoc cham: 3 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp rice vinegar, 3 tbsp water, 2.5 tbsp sugar, 2 garlic cloves (minced), 1–2 Thai chilies (sliced)
• Salt and ice for soaking

Do This

• 1) Soak lotus stems 15 minutes in ice water with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt; drain well.
• 2) Poach pork loin in gently simmering salted water 12–14 minutes to 145°F/63°C; cool and slice thinly.
• 3) Poach shrimp 1–2 minutes until just opaque; ice-bath, peel, and butterfly.
• 4) Whisk nuoc cham until sugar dissolves.
• 5) Toss lotus stems, carrot, red onion, cucumber, and herbs with 2/3 of the dressing.
• 6) Add pork and shrimp, drizzle remaining dressing, and finish with peanuts and fried shallots. Serve immediately.

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Why You’ll Love This Recipe

• Ultra-refreshing and crunchy thanks to crisp lotus stems and cool herbs.
• Balanced, bright nuoc cham brings sweet, salty, sour, and a gentle heat.
• Hearty yet light: tender pork and juicy shrimp make it a complete meal.
• Make-ahead friendly: prep components in advance, toss to serve.

Grocery List

• Produce: Lotus stems, carrot, red onion, Persian cucumber, rau ram (Vietnamese coriander), mint (optional), limes, garlic, Thai bird chilies
• Dairy: None
• Pantry: Fish sauce, rice vinegar, sugar, kosher salt, roasted peanuts, fried shallots, large shrimp (21/25), pork loin

Full Ingredients

For the Salad

• 12 oz (340 g) lotus stems (ngo sen), drained and rinsed
• 1 small carrot, peeled and julienned
• 1/2 small red onion, very thinly sliced
• 1 small Persian cucumber, thinly sliced into half-moons
• 1 cup loosely packed rau ram (Vietnamese coriander) leaves, torn
• 1/4 cup fresh mint leaves, torn (optional)
• 1/3 cup roasted peanuts, roughly crushed
• 1/2 cup fried shallots
• Lime wedges, for serving

For the Proteins

• 9 oz (250 g) pork loin
• 9 oz (250 g) large shrimp (21/25), shell-on
• 1 1/2 tsp kosher salt, divided (for poaching water)
• 3 slices fresh ginger (optional, for poaching aroma)
• Ice, for ice baths

For the Lotus Stem Soak

• 4 cups ice water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp kosher salt

Nuoc Cham Dressing

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp rice vinegar
• 3 tbsp water
• 2.5 tbsp granulated sugar (about 32 g)
• 2 small garlic cloves, minced
• 1–2 Thai bird chilies, thinly sliced (seeds to taste)

Step-by-Step Instructions

Step 1: Crisp the lotus stems

Drain and rinse the lotus stems thoroughly. In a large bowl, combine 4 cups ice water, 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp kosher salt. Add the lotus stems and soak for 15 minutes to refresh and brighten. Drain very well and pat dry so the salad does not water down.

Step 2: Make the nuoc cham

In a small bowl, whisk together fish sauce, lime juice, rice vinegar, water, and sugar until the sugar dissolves. Stir in the minced garlic and sliced chilies. Taste and adjust: add a pinch of sugar for more balance, or a splash of fish sauce for extra savoriness. Set aside.

Step 3: Poach the pork

Bring a medium saucepan of water (about 1 quart) to a gentle simmer with 1 tsp kosher salt and the ginger slices. Add the pork loin and poach at a bare simmer for 12–14 minutes, flipping once, until it reaches 145°F/63°C. Transfer to a plate to cool 5 minutes, then slice as thinly as possible across the grain.

Step 4: Poach and prep the shrimp

In the same pot, refresh the water if cloudy and bring back to a gentle simmer with 1/2 tsp kosher salt. Add shrimp and cook 1–2 minutes, just until opaque and curled. Shock immediately in an ice bath. Peel, remove the vein, and butterfly by slicing almost through along the back. Pat dry.

Step 5: Prep aromatics and crunchy bits

Julienne the carrot, thinly slice the red onion and Persian cucumber, and tear the rau ram (and mint, if using). Lightly crush the roasted peanuts. If using store-bought fried shallots, have them ready. If toasting raw peanuts, do so in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool and crush.

Step 6: Toss the salad

In a large bowl, combine lotus stems, carrot, red onion, cucumber, and herbs. Drizzle over about two-thirds of the nuoc cham and toss gently until everything is lightly coated and glossy. Add the sliced pork and butterflied shrimp and fold in carefully. Taste and add more dressing as desired.

Step 7: Finish and serve

Transfer to a wide platter or shallow bowl. Shower with crushed peanuts and a generous handful of fried shallots. Serve immediately with remaining dressing and lime wedges on the side. This salad is best enjoyed crisp and cold.

Pro Tips

• Rinse jarred lotus stems very well; a quick acidulated ice soak keeps them snowy-white and crunchy.
• Keep everything cold. Chilling the bowl and ingredients helps the salad stay crisp when dressed.
• Do not overcook the proteins. Gentle poaching yields juicy pork and snappy shrimp.
• Dry ingredients thoroughly before tossing so the dressing clings rather than puddles.
• Balance the dressing to your limes. If your limes are less tart, add a touch more lime juice or reduce sugar by 1/2 tsp.

Variations

• All-shrimp or all-pork: Double one protein and omit the other.
• Vegetarian: Use firm tofu (pan-seared) and a vegan fish sauce or light soy sauce in the nuoc cham.
• Green mango twist: Add 1 cup shredded green mango for extra tang and crunch.

Storage & Make-Ahead

Make the nuoc cham up to 1 week ahead; refrigerate in a sealed jar. Poach and slice pork and shrimp up to 1 day in advance; keep chilled and covered. Soak, drain, and dry lotus stems up to 24 hours ahead; store wrapped in a paper towel in an airtight container. For best texture, toss the salad right before serving. Leftovers (already dressed) keep 1 day, but the lotus stems will soften slightly.

Nutrition (per serving)

Approx. 320 calories; 25 g protein; 15 g fat; 18 g carbohydrates; 3 g fiber; 1050 mg sodium. Numbers are estimates and will vary with exact ingredients and dressing used.