How to Make Authentic Mekong Delta Lotus Stem Salad

Lotus stem salad is a light, nutritious dish that embodies the distinctive flavors of the Mekong Delta region. With a unique blend of fresh ingredients like crispy and sweet lotus stems, savory fried tofu, and a harmonious sweet and sour dressing, this dish is not only appealing but also beneficial for your health. Let’s explore how to make an authentic Mekong Delta lotus stem salad through this article.

Lotus Stem – A Signature Ingredient of Mekong Delta Cuisine

Lotus stem is not only a symbol of rural Mekong Delta but also a valuable ingredient in its cuisine. This aquatic plant is rich in fiber, vitamin C, minerals, and antioxidants, helping to cool the body, aid digestion, and boost the immune system.

According to nutrition experts, lotus stem also has a mild calming effect, improving natural sleep. This is why lotus stem is a beloved ingredient in many traditional dishes of the riverine people.

Lotus stem – the main ingredient for a unique salad

Ingredients Needed to Make Lotus Stem Salad

To create an authentic lotus stem salad, you will need the following ingredients:

• Lotus stem: 300g (choose young stems with white stalks)
• Fried tofu: 1 large piece (cut into thin strips)
• Carrot: 1 (shredded thinly)
• Cucumber: 1 (deseeded and shredded)
• Bean sprouts: 100g
• Herbs: Vietnamese coriander, Thai basil, saw-leaf herb (a little of each)
• Roasted peanuts: 50g (crushed)
• Chili: 1-2 (depending on taste)
• Lime: 2
• Garlic: 2 cloves
• Seasonings: Vegetarian fish sauce, sugar, salt, MSG (if desired)

Choosing fresh ingredients will determine 80% of the success of the dish. Therefore, make sure to select young lotus stems with white stalks and fresh vegetables to ensure the perfect flavor.

Tips for Preparing Crispy and Non-Bitter Lotus Stem

Preparing lotus stem is the most crucial step in making the salad. If not done correctly, the lotus stem can become bitter or darken, affecting the dish’s quality. Here are the standard preparation steps:

1. Cleaning: Thoroughly wash the lotus stem under running water to remove all dirt and impurities.
2. Peeling: Peel off the outer layer of the lotus stem stalk, keeping the white core inside.
3. Cutting: Cut the lotus stem into pieces about 3-5cm long.
4. Soaking in salt water: Soak the cut lotus stem in diluted salt water for 15 minutes to remove the sap and enhance crispiness.
5. Blanching: Boil water, blanch the lotus stem for 1 minute, then immediately remove and soak in ice water to maintain crispiness.

Proper technique for preparing lotus stem

Recipe for a Harmonious Sweet and Sour Salad Dressing

The salad dressing plays a vital role in creating the dish’s distinctive flavor. A “perfect” bowl of dressing needs to balance sour, sweet, salty, and spicy tastes. Here’s the recipe for the salad dressing:

Ingredients:

• Vegetarian fish sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Lime juice: 2 tablespoons
• Minced garlic: 1 teaspoon
• Minced chili: 1/2 teaspoon

Mixing Instructions:

1. Combine all ingredients in a bowl and stir until the sugar is completely dissolved.
2. Taste and adjust the sweetness and sourness to your liking.

Note: You can add a bit of fresh coconut water or tamarind juice to enhance the unique flavor of Mekong Delta salad.

Steps to Prepare Lotus Stem Salad

After preparing all the ingredients and completing the preparation, you can start making the salad following these steps:

1. Mixing the salad: Combine the lotus stem, fried tofu, carrot, cucumber, bean sprouts, and herbs in a large bowl.
2. Adding the dressing: Slowly pour the dressing into the bowl, gently mixing with your hands or chopsticks to ensure even distribution of flavors.
3. Adding roasted peanuts: Sprinkle crushed roasted peanuts over the top of the salad.
4. Garnishing: Add a few slices of red chili for a colorful touch.

Beautifully presented lotus stem salad

Enjoying Lotus Stem Salad the Right Way

Lotus stem salad tastes best when enjoyed immediately after mixing. It is typically served with crispy shrimp crackers or white rice. The sweet and sour, crunchy flavor of the salad combined with the aroma of roasted peanuts offers a delightful culinary experience.

Additionally, you can vary the salad by adding other ingredients like shiitake mushrooms, bean curd sticks, or various nuts to enhance the flavor.

Notes When Making Lotus Stem Salad

• Choosing lotus stem: Opt for young stems with white stalks to ensure crispiness and avoid bitterness.
• Thorough preparation: Do not skip the steps of soaking in salt water and blanching to prevent darkening.
• Adjusting the dressing: Modify the amounts of sugar and lime juice according to your taste.
• Storage: Lotus stem salad should be eaten immediately after mixing. If there are leftovers, they can be refrigerated for up to 1-2 days.

Conclusion

Mekong Delta-style lotus stem salad is a simple dish that holds much cultural and nutritional value. With the detailed recipe and specific instructions provided here, we hope you feel confident to cook this dish at home. Share your results with “Sổ Tay Món Ăn” so we can join you on your journey to explore Vietnamese cuisine!