Top 10 Delicious Dishes Made with Lotus Stem

Ingredients: Serves 4

• 400g Beef
• 3 Lotus stems
• 1 Onion
• 1 Spring onion
• 1/2 tbsp Garlic oil
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1/2 tbsp Cooking oil
• Seasoning: salt, sugar, chicken powder, MSG, pepper

Instructions:

• Prepare and marinate the beef:
  • Wash the beef with diluted saltwater, rinse thoroughly, and let it drain.
  • Slice the beef into bite-sized pieces and marinate with 1 tsp pepper, 1/2 tbsp garlic oil, 1/4 tsp MSG, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp chicken powder, 1/2 tbsp sugar, and mix well. Let it sit for 10 minutes to absorb the flavors.
• Prepare other ingredients:
  • Peel and slice the onion into wedges. Wash and chop the spring onion.
  • Peel the lotus stem, cut it diagonally into bite-sized pieces. Soak the lotus stems in diluted saltwater for 15 minutes, rinse with clean water, and let it drain.
• Stir-fry the beef with lotus stem:
  • Heat a pan with 1/2 tbsp cooking oil.
  • Once the oil is hot, add the beef and stir-fry on high heat for about 3 minutes until the beef is cooked, then remove it from the pan.
  • Add the onion and lotus stem to the pan and stir-fry for about 5 minutes until the ingredients are tender. Then return the beef to the pan.
  • Stir-fry for another 2 minutes to combine the beef, lotus stem, and onion. Season to taste, sprinkle with chopped spring onion and some pepper. Serve hot for an instant meal.
• Final result:
  • The stir-fried lotus stem with beef will emit a delightful aroma from the ground pepper.
  • The lotus stems and onions are crispy, and the beef remains tender without being tough. The seasoning is perfect. Enjoy it hot with a bowl of white rice for a satisfying meal!

This refreshing sour soup made with lotus stem brings a perfect balance of tangy flavors that will help you cool down and enjoy your meal more. Let’s discover how to cook this delicious sour soup with fish!

Ingredients:

• 1 fish or fish head
• Lotus stem
• Pineapple
• Culantro
• Dried tamarind
• Okra
• Tomato
• Garlic, chili
• Seasonings: salt, pepper, cooking oil, fish sauce, sugar

Instructions:

• Step 1: Prepare the ingredients:
  • Cut the fish into pieces, rinse with diluted saltwater, and let it drain. Marinate with 1 tsp pepper, 1 tsp salt, and set aside for 10 minutes.
  • Clean the lotus stem, peel off the skin, and cut it into even diagonal pieces. Rinse the okra, remove the ends, and cut it into pieces. If you prefer not to have the sticky sap from the okra, you can leave it whole. Peel and core the pineapple, then cut it into bite-sized pieces. Clean the tomato and cut it into wedges. Rinse and cut the culantro into small pieces. Mince the garlic for frying.
• Step 2: Cook the sour soup with fish:
  • Put the dried tamarind and a little water into a pan, then heat it up to extract the tamarind juice. Once the juice is boiling, strain it to remove the seeds, keeping just the liquid.
  • Place a pot on the stove, add water for the soup, and pour in the tamarind juice. While waiting for the water to boil, heat some oil in another pan and sauté the garlic until golden. Once the garlic is fragrant, remove it from the pan, keeping the oil. Add the tomato and sauté it lightly until it releases its juices, then transfer it into the pot. Add the pineapple to enhance the sweetness of the broth. Season with 1 tbsp sugar and 1 tsp salt.
  • Once the soup is boiling, add the fish and cook for about 5 minutes. When the soup boils again, remove the fish to avoid it breaking, then continue to add the okra and lotus stem. Once the soup comes to a boil again, taste it and adjust the seasoning. Return the fish to the pot to heat it up. Turn off the stove, then add the culantro, sautéed garlic, and chili.
• Final Result: The sour soup with lotus stem and fish is now ready. Serve the soup in a bowl, place the fish on a plate, and enjoy it with rice or noodles. Best of luck with your cooking!

Ingredients:

• 3 stems of Vietnamese arrowroot (dọc mùng)
• 100g chicken intestines (from 1 chicken)
• 1 onion
• 1 shallot
• 2 fresh chili peppers
• 1 stalk of spring onions
• 1 tablespoon oyster sauce
• 1/2 tablespoon cooking oil
• 1/2 tablespoon fish sauce
• 1/4 tablespoon seasoning powder
• Some vinegar
• Common seasonings (salt/seasoning powder/pepper)

Preparation:

• Clean and marinate the chicken intestines:
  • Place the chicken intestines into a bowl with 200ml of water, 1 tablespoon vinegar, and 1 tablespoon salt. Let it soak for 7-10 minutes, then rinse thoroughly. Cut the intestines into bite-sized pieces.
  • Marinate the chicken intestines with 1/4 tablespoon of seasoning powder, 1/4 tablespoon of salt, 1/2 tablespoon of fish sauce, mix well, and let it sit for about 15 minutes to absorb the flavors.
• Prepare the other ingredients:
  • Peel and slice the onion into wedges. Wash the chili and cut it into small pieces.
  • Peel and chop the shallot finely. Wash and chop the spring onion into small pieces.
  • Peel and slice the Vietnamese arrowroot into diagonal pieces. Soak it in diluted salt water for about 15 minutes, then rinse with cold water and drain.
• Stir-fry the arrowroot with chicken intestines:
  • Heat 1/2 tablespoon of oil in a pan. Once hot, add the chopped shallots and sauté until fragrant.
  • Once the shallots are fragrant, add the marinated chicken intestines and stir-fry for about 10 minutes over medium heat until they are cooked through and slightly crispy. Remove from the pan and set aside.
  • In the same pan, add the onion and arrowroot, stir-fry for 2-3 minutes over medium heat. Add 1 tablespoon of oyster sauce, stir well, then return the chicken intestines to the pan and stir-fry for another minute.
  • Season to taste, add the spring onions, and serve immediately.
• Result:
  • The stir-fried Vietnamese arrowroot with chicken intestines is aromatic and appetizing. You can sprinkle some pepper on top and garnish with fresh chili for an added visual appeal.
  • The chicken intestines are chewy and tender, while the arrowroot and onion maintain a nice crunch. The dish is savory, satisfying, and a must-try!

Ingredients: Serves 4

• 1 kg snail meat (or another type of snail as per preference)
• 1 block of tofu (500g)
• 100g Vietnamese arrowroot
• 2 tomatoes
• 2 sprigs of Vietnamese coriander
• 3 sprigs of perilla leaves
• 4 stalks of spring onion
• 1 stalk of lemongrass
• 50g bird's eye chili
• 4 shallots
• 1 tablespoon minced garlic
• 1 teaspoon minced turmeric
• 100ml fermented rice water
• 500ml bone broth
• 1kg fresh rice noodles
• Fresh herbs (banana flower/bean sprouts/basil) for garnish
• 9 tablespoons cooking oil
• 1 teaspoon fish sauce
• Seasoning (salt/msg) to taste

Preparation:

• Boil and extract the snail meat:
  • Soak the snails in water with chopped chili for 3 hours, then rinse well with water.
  • Place the snails in a pot with a little water and a stalk of lemongrass. Boil until the snails are cooked, then set aside to cool and extract the meat.
• Slice and marinate the snail meat:
  • Cut the snail meat into small pieces, add 1 chopped shallot, 1 tablespoon minced garlic, 1 teaspoon minced turmeric, 1 teaspoon seasoning powder, 1 teaspoon fish sauce, 1 teaspoon MSG, and 2 chopped bird's eye chilies. Mix well and marinate for 30 minutes.
• Prepare other ingredients:
  • Heat 5 tablespoons of oil in a pan. Fry the tofu until golden brown on all sides.
  • Slice the tomatoes into wedges, and the remaining shallots into thin slices.
  • Wash and chop the Vietnamese coriander, perilla, spring onions, and Vietnamese arrowroot into diagonal slices.
• Stir-fry the snail meat:
  • Heat 2 tablespoons of oil in a pan. Once hot, add the marinated snail meat and stir-fry for about 1 minute. Then add half of the herbs and spring onions, stir well, and transfer to a bowl.
• Prepare the broth:
  • Heat 2 tablespoons of oil in a pot and sauté the sliced shallots until fragrant.
  • Add the tomatoes, stir-fry for 1 minute, then add 300ml of snail boiling water, 100ml fermented rice water, and 500ml of bone broth.
  • Once the broth boils, add the fried tofu and Vietnamese arrowroot. Push down to ensure they are submerged in the broth.
  • Let the broth boil again, then add the stir-fried snail meat and the remaining herbs. Stir well and cook for a few more minutes. Taste and adjust the seasoning as needed before turning off the heat.
• Result: This snail soup with arrowroot has a rich aroma. Simply serve it with some fresh rice noodles and garnish with fresh herbs. The snails are chewy, and the broth is spicy and savory, with a natural sweetness from the ingredients. A truly flavorful dish!

Ingredients:

• Fresh clams 1 kg
• 1 stalk of dọc mùng
• 5 okra pods
• 1 tomato
• 1/4 pineapple (prepared)
• 1 red chili
• 200g herbs (such as coriander, Vietnamese coriander...)
• 3 garlic cloves
• 50g tamarind
• 2 tbsp fish sauce
• 2 tbsp cooking oil
• Seasoning to taste (salt, seasoning powder, sugar)

Preparation:

• Prepare the ingredients: Rinse the clams and soak them in a bowl of water mixed with 1 tablespoon of salt and a chopped red chili for faster sand expulsion. Let the clams soak for about 2 hours, changing the water every hour to clean them. Peel and slice the dọc mùng thinly. Wash and cut the okra into bite-sized pieces. Slice the tomato into wedges. Peel and slice the pineapple, cutting it into fan-like wedges. Smash the garlic cloves and finely chop them.
• Boil the clams: After soaking, rinse the clams thoroughly in clean water to ensure there is no sand. Boil water in a pot, add the clams, and cook on high heat for about 5 minutes until they open. Afterward, remove the clams, discard the shells, and set the clam meat aside. Be sure to save the clam broth for later use in the soup.
• Cook the soup: Heat 2 tablespoons of oil in a large pot over medium heat, then add the chopped garlic and sauté for about 2 minutes until fragrant. Add the tomatoes and stir-fry until they soften and release their color, then add the clam meat. Season with 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, and 1 teaspoon of seasoning powder. Soak and mash the tamarind in half a cup of warm water to extract its sourness. Once the tomatoes are softened, pour in the clam broth, tamarind water, and sliced pineapple. When the soup starts to boil, add the dọc mùng and okra, then adjust the seasoning to taste. Let it cook for another 5 minutes before turning off the heat.

Ingredients:

• Whole oysters with shells (1 kg) or 300g oyster meat
• 100g dọc mùng
• 20g tomatoes
• 10g spring onions
• 1 onion
• 2 tsp salt
• 1 tbsp cooking oil
• Some tamarind or fermented rice

Preparation:

• Prepare the dọc mùng: Start by peeling the dọc mùng and slicing it thinly. To avoid browning and itching, soak the slices in a bowl of water with a pinch of salt immediately after slicing. Wearing gloves, squeeze out the water from the dọc mùng. Repeat this process 5-6 times and then set the dọc mùng aside in a strainer. While doing this, boil a pot of water with 1 tsp salt to save time. Once the water boils, blanch the dọc mùng for about 5 minutes. Afterward, drain it into a bowl of cold water to stop the cooking, rinse it again, and squeeze out the water one last time to ensure all the bitterness is gone.
• Prepare the other ingredients: Rinse the oysters well to remove any dirt inside. Afterward, remove the shells and set aside the oyster meat.
• Cook the oyster soup with dọc mùng: Heat a pot and add 1 tbsp cooking oil. Sauté the chopped onion until golden and fragrant, then add the tomatoes, stirring them until they soften and release their juices. Add a pinch of salt to help the tomatoes cook faster. Then, add the prepared oysters and stir-fry until they are just cooked through. Remove the oysters and set aside. Add 1.5 liters of water to the pot and simmer the tomato mixture for 20 minutes. Afterward, add the dọc mùng. To add a sour taste, either filter the tamarind or drop tamarind pulp into the soup, adjusting the quantity based on your family’s preferences. Finally, return the oysters to the pot, stir all the ingredients together, season to taste, and sprinkle chopped spring onions before turning off the heat.

Ingredients:

• 200g ground meat
• 500g pork ribs
• 200g homemade sausage
• 400g rice vermicelli
• 20g dried shiitake mushrooms (or oyster mushrooms)
• 500g dọc mùng (or water dropwort)
• 20g dried wood ear mushrooms
• 10g spring onions
• 200g tomatoes
• 5g cilantro
• 10g onion
• 2 tbsp minced shallots
• 4 tbsp salt
• 3 tbsp fish sauce
• 1 tsp black pepper
• 1 tsp monosodium glutamate (MSG)
• 2 tbsp seasoning powder
• 1 tbsp sugar

Preparation:

• Prepare the pork ribs: First, wash the 500g pork ribs thoroughly, then blanch them in boiling water with 1 tbsp salt. Afterward, rinse them clean. A helpful tip is to add a little white wine to the blanching water, as it helps eliminate any unpleasant odor. Add 1 liter of boiling water to the pot, then add the blanched pork ribs along with 1 tbsp seasoning powder. Simmer for 20 minutes to allow the pork to absorb the flavors and the broth to become sweeter.
• Prepare the other ingredients: Peel and clean the 500g dọc mùng, then slice it thinly. Place it in a bowl, add 2 tsp of salt, and mix well. Let it sit for about 15 minutes to allow the bitterness to release. Then rinse it thoroughly, squeeze out any excess water. Soak the dried shiitake mushrooms in warm water for about 30 minutes, then rinse and squeeze them under running water to remove any dirt. Remove the stems and chop the mushrooms into small pieces. Soak the dried wood ear mushrooms for 1-2 hours to rehydrate, then chop them finely. Slice the tomatoes and onion into wedges.
• Make the meatballs: In a large bowl, combine 200g ground pork, 200g homemade sausage, 20g rehydrated wood ear mushrooms, 20g shiitake mushrooms, 1/2 tbsp minced shallots, 2 tbsp fish sauce, 1/2 tbsp seasoning powder, 1 tbsp sugar, and 1/2 tsp black pepper. Mix well until everything is fully incorporated, then form the mixture into small meatballs.
• Add ingredients to the broth: Heat 1 tbsp oil in a pan, then sauté 1 tbsp minced shallots until fragrant. Add the 200g tomatoes and sauté until they release their juice and color the oil. Drop the meatballs into the simmering pork rib broth and cook for an additional 10 minutes to cook through. Then add the sautéed tomatoes into the broth and season with 1 tsp MSG, 1/2 tsp salt, and 1.5 tbsp fish sauce. Turn off the heat.
• Final step: Place the rice vermicelli in a bowl, then add the pork ribs, tomatoes, meatballs, dọc mùng, cilantro, and sliced onion on top. Finally, pour the hot broth over the ingredients, and your dish is ready to serve!

If you're a fan of bún dọc mùng but don't have time to cook, head to the best place for bún dọc mùng in Hanoi to enjoy this delicious dish right away.

Culinary arts are a reflection of culture, expressed through delicious and refined dishes. In Hanoi, Bún Móng Giò with Dọc Mùng is considered a signature dish of the region.

Ingredients:

• 1 kg rice vermicelli
• 1 kg pork knuckles
• 500g dọc mùng, 200g homemade sausage, 2 tomatoes, fresh onions, cilantro, turmeric powder
• Seasonings: Fish sauce, monosodium glutamate, black pepper

Preparation:

• Step 1: Prepare the ingredients: Soak and clean the pork knuckles, then cut them into bite-sized pieces. Cut the dọc mùng into small pieces, squeeze out the excess water, and cut the tomatoes into wedges. Chop the herbs finely.
• Step 2: Marinate the pork: After cutting, marinate the pork knuckles with 1 tbsp fish sauce, ½ tbsp turmeric powder, and let it sit for 20 minutes.
• Step 3: Cook the dish: After marinating, cook the pork in 2 liters of water for 20 minutes, then form the sausage and add it to the pot. While this is cooking, stir-fry the dọc mùng and tomatoes to enhance the color and aroma of the dish. After 20 minutes, once the pork is tender, add the dọc mùng and tomatoes to the pot to infuse the soup with natural sourness and color. Finally, add ½ tsp monosodium glutamate, 1 tbsp fish sauce, and the herbs, then turn off the heat, and the dish is ready.
• Final dish: The dish is visually appealing with the vibrant green of dọc mùng, the red of tomatoes, and the flavorful pork knuckles, offering a delightful balance of sourness and rich taste that makes this Bún Móng Giò with Dọc Mùng irresistible.

Ingredients: Serves 4

• 3 stems of dọc mùng
• 200g fresh shrimp
• 1 stalk of green onion
• 1 tbsp minced garlic (or shallots, as preferred)
• 1/2 tbsp cooking oil
• Common seasonings (salt, seasoning powder, black pepper)

Preparation:

• Prepare the dọc mùng:
  • Peel the dọc mùng, cut it into bite-sized diagonal pieces, and soak them in a bowl of diluted saltwater for about 15 minutes to reduce the sap. Afterward, drain and squeeze out excess water.
• Prepare the shrimp:
  • Remove the heads and tails of the shrimp, peel the shells, devein, and wash them thoroughly.
  • Season the shrimp with 1/4 tsp salt for about 5 minutes.
• Stir-fry the dọc mùng with shrimp:
  • Heat a pan and add 1/2 tbsp cooking oil along with 1 tbsp minced garlic. Stir-fry until fragrant.
  • Once the garlic is golden and aromatic, add the shrimp and stir-fry over high heat for about 2 minutes until the shrimp are cooked and firm.
  • Next, add the dọc mùng and continue to stir-fry for another 2 minutes over high heat. Season with 1 tbsp seasoning powder and stir to combine the ingredients and seasonings.
  • Finally, taste and adjust the seasoning as needed. Sprinkle chopped green onions and black pepper before serving.
• Final dish:
  • The Stir-Fried Dọc Mùng with Fresh Shrimp is now ready. The crunchy dọc mùng and tender, sweet shrimp are perfectly seasoned, making this dish both delicious and satisfying.
  • Enjoy it with a bowl of hot rice for a fantastic meal. Good luck with your cooking!

Mixed dọc mùng salad is a humble, refreshing dish that is both unique and easy to prepare. Let Mytour guide you through making this crunchy, chewy dọc mùng salad!

Ingredients:

• 5 stems of dọc mùng (also known as bạc hà)
• 50g peanuts (shelled)
• 2 sprigs of rau húng lủi (Vietnamese mint)
• 1 sprig of rau tía tô (perilla leaves)
• Minced garlic, minced bird's eye chili, lemon juice
• Seasonings: Salt, sugar, fish sauce

Instructions:

• Step 1: Prepare the dọc mùng:
  • Peel the outer green skin of the dọc mùng, wash it well, and slice it diagonally into bite-sized pieces. Soak in diluted saltwater for about 10 minutes.
  • After 10 minutes, drain the water, squeeze out excess liquid, and transfer the dọc mùng to a large bowl. Add 1/2 tsp of salt to the bowl, toss well, and let it marinate for 15 minutes.
• Step 2: Prepare the herbs and roast the peanuts:
  • Pluck the young tips and leaves of the rau húng lủi and rau tía tô, wash them, and chop them into small pieces.
  • Heat a pan, then reduce the heat and add the peanuts. Roast for about 8–10 minutes until they are fully cooked, then turn off the heat. Allow the peanuts to cool slightly, then rub off the skin and crush them in a mortar.
• Step 3: Prepare the fish sauce dressing:
  • In a small bowl, combine 2 tsp of sugar, 2 tsp of fish sauce, 1.5 tsp of lemon juice, 1/2 tsp of minced garlic, and 1/2 tsp of minced chili. Stir until the ingredients are well blended.
• Step 4: Assemble the salad:
  • After the dọc mùng has marinated, squeeze out any remaining liquid and place it in a bowl. Pour the fish sauce dressing over the dọc mùng, add the chopped herbs, and toss everything together. Serve the salad on a plate and sprinkle the crushed peanuts on top before enjoying.
  • Your crunchy, chewy dọc mùng salad is now ready! The combination of the fresh, crisp dọc mùng, rich peanuts, and the tangy-spicy dressing creates a tantalizing flavor profile. Serve it with crispy rice crackers or shrimp chips for the full experience.