🇻🇳 Vietnamese

Lotus Root Nem Nuong

Name: Lotus Root Nem Nuong
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 tbsp Yogurt; 1 tsp White Pepper; 1 tbsp Sugar; 1, juiced Lime; 2 tbsp Fish Sauce; 3 cloves, crushed Shallots; to serve Rice Paper; 2 tbsp Neutral Oil; 300 g Lotus Root

🇻🇳 Vietnamese

Marinated chunks of lotus root on skewers, charred over high heat and showered with herbs. 27 minutes of mostly hands-off cooking.

Prep 20 min Cook 7 min Serves 4 Medium

Ingredients

Yogurt3 tbsp
White Pepper1 tsp
Sugar1 tbsp
Lime1, juiced
Fish Sauce2 tbsp
Shallots3 cloves, crushed
Rice Paperto serve
Neutral Oil2 tbsp
Lotus Root300 g

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Whisk the yogurt, neutral oil, garlic, white pepper and lime juice into a marinade.
2
Cut the lotus root into even 3 cm chunks and coat well; marinate 30 minutes minimum.
3
Thread onto skewers with a little space between pieces so the heat can circulate.
4
Grill over high heat, turning every few minutes, until charred at the edges and cooked inside.
5
Slide off the skewers, rest 3 minutes, and dust with mint leaves.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

Cook it with your pantry → Share this page: /dish/4535

Watch how it's made

Video: Gỏi ngó sen (Vietnamese lotus rootlets salad) · on YouTube