Easy Water Lily Stem Salad: A Rustic Vietnamese Delight

Water lily stem salad is a rustic, easy-to-make dish that offers a special, appealing flavor. With simple steps, you can easily prepare this mixed water lily stem salad at home to treat your family. Let’s explore these water lily stem salad recipes to enrich your menu.

How to Make Water Lily Stem Salad with Shrimp and Pork

Water lily stem salad with shrimp and pork is a combination of fresh water lily stems and rich shrimp and pork, creating an attractive, unforgettable flavor.

Ingredients

• Water Lily Stems: 500g
• Beef: 200g
• Shrimp: 200g
• Carrot: 1 (medium)
• Assorted fresh herbs: a small bunch (Vietnamese coriander/basil)
• Sesame oil: 1 tsp
• Vinegar: 300ml
• Garlic oil: 1 tbsp
• Coarse salt: 1 tsp
• Common seasonings: a pinch (seasoning powder/salt/sugar/ground pepper)

Water Lily Stem Salad with Shrimp and Pork

How to Choose Fresh Ingredients

How to choose fresh shrimp:

• You should buy shrimp with a fresh, translucent shell and a distinct sea smell.
• Prioritize shrimp with their heads firmly attached to their bodies.
• Avoid shrimp with soft shells, a slimy feel, and an unpleasant odor.

How to choose fresh beef:

• You should buy pieces with bright red lean meat, interspersed with a good amount of fat for better flavor.
• Good cuts typically have clear, interwoven muscle fibers and feel elastic to the touch.
• Do not choose pieces with pale meat or a slimy surface.

Instructions

1. Prepare the Ingredients:
   • Water Lily Stems: Wash thoroughly, cut off the roots, separate the flowers and stems. Cut the stems into approximately 2-finger-length pieces.
   • Shrimp: Wash, peel, devein.
   • Beef: Thinly slice.
   • Carrot: Peel, wash, julienne.
2. Marinate the Beef:
   • Marinate the beef with a little seasoning powder, salt, sugar, ground pepper, and sesame oil for about 15 minutes to allow the meat to absorb the flavors.
3. Boil the Shrimp:
   • Boil shrimp in simmering water for about 2-3 minutes until cooked, then remove and drain well.
4. Assemble the Salad:
   • In a large bowl, combine water lily stems, beef, shrimp, julienned carrot, and fresh herbs.
   • Prepare the dressing by stirring together vinegar, garlic oil, coarse salt, and a little sugar until dissolved.
   • Pour the dressing over the mixture and toss well.
5. Serving:
   • This Water Lily Stem Salad with Shrimp and Pork has a delightful sweet and sour, rich, and appealing flavor. The water lily stems are crisp, the beef is tender and sweet, and the shrimp is succulent, creating a perfect dish.

How to Make Water Lily Stem Salad with Sesbania Flowers

Water lily stem salad with sesbania flowers is a unique combination of two types of flowers, offering a fresh and visually appealing flavor.

Ingredients

• Water Lily Stems: 300g
• Sesbania Flowers: 100g
• Vegetarian Shrimp: 100g
• Lime: 1
• Chili: 1
• Cilantro: a small bunch
• Vegetarian seasoning powder: 1/2 tsp
• Salt/Sugar: a pinch
• Vegetarian fish sauce: 1 tbsp

Water Lily Stem Salad with Sesbania Flowers

How to Choose Fresh Sesbania Flowers

• Good sesbania flowers are those that have just bloomed, are intact, not bruised, or worm-eaten.
• It is best to choose freshly picked flowers that are vibrant yellow.
• Absolutely avoid buying flowers that are fully open, still green, or have dark spots on their surface.

Where to Buy Good Vegetarian Shrimp

You can easily find vegetarian shrimp at supermarkets, specialty vegetarian food stores, or order online from e-commerce platforms.

Instructions

1. Prepare Water Lily Stems:
   • Cut the water lily flowers and set them aside. Gently peel off the outer skin of the stems and cut them into approximately 2-finger-length pieces.
   • Place the cut water lily stems in a bowl, sprinkle with 1 tablespoon of salt, mix well, and let sit for 30 minutes.
2. Sauté Vegetarian Shrimp:
   • Heat a pan on the stove, add a little chopped cilantro, stir, then add the vegetarian shrimp. Season with 1/2 tablespoon of sugar and 1/2 teaspoon of vegetarian seasoning powder.
   • Sauté for about 5 more minutes until the shrimp are cooked and flavored, then turn off the heat.
3. Make the Dressing:
   • The dressing will consist of 1/2 tablespoon of sugar, 1 sliced chili, and the juice of 1 lime. Stir well, then add 1 tablespoon of vegetarian fish sauce.
   • Taste and adjust to your preference.
4. Assemble the Salad:
   • After 30 minutes of soaking in salt, squeeze out the excess salty water from the water lily stems. Transfer them to a bowl, add the sesbania flowers, cilantro, and sautéed vegetarian shrimp. Finally, pour the dressing over everything and toss thoroughly.
5. Serving:
   • This Water Lily Stem Salad with Sesbania Flowers has a rich, appealing, sweet, sour, and spicy flavor. The water lily stems are tender and infused with flavor, combined with the sesbania flowers and succulent vegetarian shrimp, making it incredibly delightful and sure to win over everyone’s taste buds.

How to Make Water Lily Stem Salad with Oyster Mushrooms

Water lily stem salad with oyster mushrooms is a light yet appealing dish, suitable for family meals.

Ingredients

• Water Lily Stems: 100g
• Oyster Mushrooms: 300g
• Cucumber: 1
• Carrot: 1/2
• Horned Chili: 1
• Roasted Peanuts: 50g
• Vietnamese Coriander: a small bunch
• Vegetarian Fish Sauce: 2 tbsp
• Lime Juice: 1.5 tbsp
• Chili Sauce: 2 tbsp
• Cooking Oil: 1 tbsp
• Soy Sauce: 2 tbsp
• Sugar: 3 tbsp

Water Lily Stem Salad with Oyster Mushrooms

How to Choose Fresh Oyster Mushrooms

• You should choose mushrooms with large, intact caps that are white or gray, as they tend to taste better!
• Observe the mushroom cap; choose mushrooms with a slightly concave top and thin gills underneath.
• Do not choose overly small mushrooms, those with bruised or damaged caps, or those that are somewhat dark.

Instructions

1. Make the Dressing:
   • To make the dressing, combine 2 tablespoons of vegetarian fish sauce, 3 tablespoons of sugar, 1.5 tablespoons of lime juice, and 2 tablespoons of chili sauce in a bowl. Stir until all ingredients are dissolved.
   • Taste and adjust to your family’s preference!
2. Prepare Vegetables:
   • For the water lily stems, peel off the outer skin, wash thoroughly, and cut into approximately 2-finger-length pieces. Wash the cucumber thoroughly, cut in half horizontally, then slice into rounds, removing the seeds.
   • Next, roll up the outer skin of the cucumber and julienne it. Peel, wash, and julienne the carrot.
   • Cut off the top and bottom of the horned chili, wash, remove seeds, and julienne.
3. Prepare and Sauté Mushrooms:
   • Wash the mushrooms thoroughly with water, then tear them into smaller pieces. Heat a pan on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add the mushrooms. Season with 2 tablespoons of soy sauce. Sauté for about 7 minutes until the mushrooms are cooked and flavored, then turn off the heat.
   • Pro tip: Sauté on high heat to prevent mushrooms from releasing water.
4. Assemble the Salad:
   • Place the water lily stems, cucumber, carrot, julienned chili, and herbs into a large bowl. Sprinkle with crushed roasted peanuts. Finally, pour in the dressing and toss well until all ingredients are thoroughly coated.
   • Arrange the salad on a plate, top with sautéed oyster mushrooms, and garnish with a few water lily petals to complete our salad.
5. Serving:
   • The Water Lily Stem Salad with Oyster Mushrooms is finished with eye-catching colors and a rich, well-seasoned flavor that is sweet, sour, and lightly spicy.
   • The crisp carrot and cucumber, along with the tender water lily stems, combined with oyster mushrooms, allow you to fully experience the delicate sweetness from the vegetables, offering an unforgettable taste experience.

Conclusion

Water lily stem salad is a rustic yet appealing dish, perfect for family meals. With these simple and easy-to-follow recipes, you can easily enrich your menu. Save these recipes and try them out to experience the wonderful flavor of water lily stem salad.