Vietnamese
Vietnamese - Sauces and Sides
Lotus Root Sauce and Side
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 300g lotus root, peeled and thinly sliced
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 1/2 tbsp sugar
- • 2 red chilies, sliced
- • 2 garlic cloves, minced
- • 1/2 cup rice vinegar
- • 1 shallot, thinly sliced
- • 2 tbsp chopped mint
Preparation Steps
1
Phase 1
Peel and slice the lotus root as thinly as possible, then soak in cold water with the rice vinegar for 10 minutes.
2
Phase 2
Dissolve the sugar in the lime juice, then stir in the fish sauce, garlic, shallot, and chilies.
3
Phase 3
Drain the lotus root, blanch in boiling water for 2 minutes, and refresh in iced water.
4
Phase 4
Drain well, add the dressing, and toss to coat evenly.
5
Phase 5
Let it marinate 15 minutes so the slices soften and absorb the dressing.
6
Phase 6
Taste for the sour-sweet-salt balance, scatter over the mint, and serve as a crisp side salad.