How to Make Vietnamese Pickled Lotus Root (Ngo Sen Muoi)
Servings Prep Time
4 people 15minutes
Servings Prep Time
4 people 15minutes
Ingredients
Instructions
  1. Prepare the Lotus Root Peel the lotus roots with a vegetable peeler. Slice them into thin, round pieces (about 3–4 mm thick). 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. After soaking, rinse them with clean water and let them drain in a colander.
  2. Prepare Other Ingredients Peel and slice 2 garlic cloves thinly. Peel and julienne 1 medium carrot (cut into thin strips or small matchsticks). Slice 1 small red chili (optional – if you like it spicy). Set all these aside – they’ll add flavor and color to your pickles!
  3. Make the Pickling Sauce In a small saucepan, combine: 100 ml white vinegar 50 g white sugar 1 tsp salt 200 ml water Place the pan on medium heat and stir until the sugar completely dissolves. Let the mixture come to a gentle boil, then turn off the heat. Allow the liquid to cool completely before using it (this helps keep the vegetables crisp).
  4. Assemble Your Pickles In a clean glass jar (500–600 ml), layer the ingredients: Lotus root slices Carrot strips Garlic and chili slices Pour the cooled pickling liquid over the vegetables until they are fully covered. Close the jar tightly with a lid.
  5. Store and Wait 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. Your Ngo Sen Muoi is now ready to enjoy!
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