Vietnamese Pickled Lotus Root – A Simple, Fresh, and Delicious Side Dish from Vietnam

Looking for a healthy, tasty side dish that’s full of crunch and flavor? Vietnamese pickled lotus root, or Ngo Sen Muoi, is a traditional Vietnamese condiment that’s both refreshing and fun to eat. It’s light, tangy, and perfectly balances out fatty foods like grilled meat or braised pork. In this article, we’ll walk you through the simple ingredients and pickling process, so you can bring a piece of Vietnamese cuisine into your kitchen today.

What is Vietnamese Pickled Lotus Root (Ngo Sen Muoi)?

Ngo Sen Muoi is the Vietnamese name for pickled lotus root, a traditional side dish that’s crunchy, refreshing, and full of flavor. This dish is especially popular in southern Vietnam, where it’s often served during family meals, festivals, or even Tet (Vietnamese New Year). Made by soaking fresh lotus root in a sweet and tangy pickling solution, Ngo Sen Muoi brings a unique balance of taste—slightly sour, mildly sweet, and perfectly crisp. It’s not just tasty, though! Lotus root is known for its health benefits, like aiding digestion and providing fiber. In Vietnamese culture, lotus roots also symbolize purity and calmness, making this dish both delicious and meaningful. Whether eaten on its own or paired with grilled meat or fried food, Ngo Sen Muoi is a must-try in Vietnamese cuisine.

Ingredients for Vietnamese Pickled Lotus Root

• 300 grams of fresh lotus root
  
• 1 medium carrot
  
• 2 cloves of garlic
  
• 1 small red chili
  
• 100 milliliters of white vinegar
  
• 50 grams of white sugar
  
• 1 teaspoon of salt
  
• 200 milliliters of clean water

How to Make Ngo Sen Muoi – Step by Step

Step 1: Prepare the Lotus Root

1. Peel the lotus roots with a vegetable peeler.
   
2. Slice them into thin, round pieces (about 3–4 mm thick).
   
3. In a large bowl, add 1 tablespoon of vinegar to 1 liter of cold water and soak the lotus root slices for 15–20 minutes.
   
4. After soaking, rinse them with clean water and let them drain in a colander.

Step 2: Prepare Other Ingredients

1. Peel and slice 2 garlic cloves thinly.
   
2. Peel and julienne 1 medium carrot (cut into thin strips or small matchsticks).
   
3. Slice 1 small red chili (optional – if you like it spicy).
   
4. Set all these aside – they’ll add flavor and color to your pickles!

Step 3: Make the Pickling Sauce

1. In a small saucepan, combine:
   
   • 100 ml white vinegar
     
   • 50 g white sugar
     
   • 1 tsp salt
     
   • 200 ml water
     
2. Place the pan on medium heat and stir until the sugar completely dissolves.
   
3. Let the mixture come to a gentle boil, then turn off the heat.
   
4. Allow the liquid to cool completely before using it (this helps keep the vegetables crisp).

Step 4: Assemble Your Pickles

1. In a clean glass jar (500–600 ml), layer the ingredients:
   
   • Lotus root slices
     
   • Carrot strips
     
   • Garlic and chili slices
     
2. Pour the cooled pickling liquid over the vegetables until they are fully covered.
   
3. Close the jar tightly with a lid.

Step 5: Store and Wait

1. Refrigerate the jar for at least 24 hours before eating.
   
   • For best flavor, wait 2–3 days so the lotus root fully absorbs the pickling liquid.
     
2. Your Ngo Sen Muoi is now ready to enjoy!

Pro Tips from My Mother

1. Always soak the lotus root in vinegar water

“If you don’t want your lotus root to turn brown, give it a nice vinegar bath.”

Before pickling, my mom always soaks the sliced lotus root in a bowl of cold water with a tablespoon of vinegar. This keeps it snowy white, fresh-looking, and super crisp. Just 15–20 minutes is enough to make a big difference. 

2. Boil the pickling liquid, but let it cool completely

“Never pour hot vinegar over the veggies unless you want them soft!”

To keep everything crunchy, she boils the pickling liquid just to dissolve the sugar and salt—then waits patiently for it to cool down. Hot liquid will soften the lotus root too quickly and ruin that satisfying crunch.

3. Store in the fridge—but don’t eat it too early!

“One day is okay. Three days is perfect.”

The hardest part? Waiting. She always says pickles need at least 24 hours to come alive, but 48–72 hours is when they hit their peak. So be patient—your taste buds will thank you.

4. Cleanliness is key

“A clean jar keeps your pickles happy.”

My mother is a stickler for sanitation—boiling the glass jars, using clean spoons, and never dipping fingers into the pickles. It keeps the flavor fresh and the pickles safe for weeks.

5. Make it with someone you love

“This isn’t a dish for one person. It’s for the whole family.”

She never made Ngo Sen Muoi alone. She’d invite me to peel the carrots, or my sister to stack the jars. Sometimes we’d sneak a slice even before the pickles were ready—earning a playful scold. She believed food was best when made together. That’s how the kitchen became our favorite room in the house.

Conclusion

Ngo Sen Muoi – Vietnamese Pickled Lotus Root – is more than just a crunchy side dish. It represents the heart of Vietnamese cuisine: simple ingredients, clever techniques, and a love for balance in flavor. Whether you’re pairing it with grilled meat, adding it to your salad, or enjoying it on its own, this humble Vietnamese food adds a bright, refreshing touch to any meal.

Ready to try vietnamese pickled lotus root at home? Grab your ingredients, follow our easy process, and create a jar of Ngo Sen Muoi full of flavor and love.