🇻🇳 Vietnamese

Lotus Root Xao Toi

Name: Lotus Root Xao Toi
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 6 cloves Garlic; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 1 tsp White Pepper; 1 tbsp Oyster Sauce; 2 tbsp Fish Sauce; 4 cloves, minced Shallots; 2 tbsp Neutral Oil; 300 g Lotus Root

🇻🇳 Vietnamese

High heat, big flavour: lotus root seared with aromatics and a shiny sauce that clings to every bite. About 17 minutes from fridge to table.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Garlic6 cloves
Bell Pepper1, sliced
Spring Onions3, cut into batons
White Pepper1 tsp
Oyster Sauce1 tbsp
Fish Sauce2 tbsp
Shallots4 cloves, minced
Neutral Oil2 tbsp
Lotus Root300 g

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Get your wok ripping hot and add the Neutral Oil — it should shimmer instantly.
2
Toss in the shallots and white pepper for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the lotus root and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the fish sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

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: 0121 Cảnh Nhổ Sen Và Món Ngó Sen Xào Tỏi - Lotus stem and garlic · on YouTube