🇻🇳 Vietnamese

Lotus Root Vermicelli Bowl

Name: Lotus Root Vermicelli Bowl
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1 handful Mint Leaves; 3, sliced Spring Onions; 2 tbsp Fish Sauce; 250 g Rice Noodles; 3 cloves, minced Shallots; 250 g Noodles; 2 tbsp Neutral Oil; 300 g Lotus Root; 100 g Pickled Carrots; 50 g Crushed Peanuts

🇻🇳 Vietnamese

Springy noodles, tender lotus root and a savoury-sweet glaze, tossed together in minutes. Ready in 17 minutes including prep.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Mint Leaves1 handful
Spring Onions3, sliced
Fish Sauce2 tbsp
Rice Noodles250 g
Shallots3 cloves, minced
Noodles250 g
Neutral Oil2 tbsp
Lotus Root300 g
Pickled Carrots100 g
Crushed Peanuts50 g

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the lotus root and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and thai basil.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: Vietnamese Lotus Root Salad (Goi Ngo Sen Tom Thit) Recipe · on YouTube