Southern Vietnamese Braised Lotus Root & Lotus Seeds

Braised Lotus Root with Fermented Bean Paste is a humble yet flavorful dish deeply rooted in Southern Vietnamese cuisine. It’s not only simple to prepare but also incredibly delicious, especially when served with hot rice. Join “Sổ Tay Món Ăn” as we explore this easy and delightful recipe for braised lotus root with fermented bean paste.

Ingredients

• Lotus Root
• Lotus Seeds
• Sesame Oil
• Fermented Bean Paste
• Salt
• Sugar

Instructions

Prepare Ingredients

First, rinse the outer skin of the lotus seeds thoroughly, then boil until cooked. Peel off the outer shell, keeping the thin inner skin. For the lotus root, wash it thoroughly, boil it whole until tender. You can peel the skin or leave it on, as preferred. Then, slice it into bite-sized pieces.

Cooked lotus root slices and peeled lotus seeds ready for braising

Braise Lotus Root and Lotus Seeds

Start by stir-frying minced garlic or shallots with a little sesame oil until fragrant. If you avoid the five pungent spices (commonly garlic, onion, leek, chives, and asafoetida in some vegetarian diets), you can skip this step. Next, add the lotus seeds and lotus root, stir well, then add fermented bean paste, salt, and sugar. Braise for about 15 minutes over medium heat until the lotus root and lotus seeds are tender and have absorbed the seasonings. Turn off the heat.

Braised lotus root and lotus seeds in a savory sauce

Finish the Dish

Finally, sprinkle some toasted sesame seeds on top of the dish to enhance its fragrant flavor.

Conclusion

Braised Lotus Root with Fermented Bean Paste is a simple dish that offers the sweet earthiness of lotus root and the tender sweetness of lotus seeds, making it a perfect accompaniment to hot rice. Try it now to experience the distinctive flavor of this rustic Southern Vietnamese dish.