Top 10 Most Delicious Dishes Made from Lotus Stem

Lotus stem has a sweet taste and cooling properties, making it perfect for reducing heat and stopping bleeding. Besides being used in refreshing salads, stir-fried lotus stem with beef is equally delicious. The combination of beef and lotus stem creates a unique and appetizing dish that adds variety to your meal. This recipe provides a great option to switch up the usual flavors for a refreshing change during your dinner.

Ingredients:

• 500g lotus stem
• 200g beef
• Spring onions, garlic

Directions:

• Step 1: Cut the lotus stem into 3-4 cm pieces and soak it in lemon juice to keep it white, then drain.
• Step 2: Marinate the beef with minced garlic, oyster sauce, and seasoning powder.
• Step 3: Heat oil in a pan, sauté garlic until fragrant, then add beef and stir-fry on high heat until cooked.
• Step 4: Add lotus stem and stir quickly since it cooks fast. Don’t let it become too soft as it would lose its texture.
• Step 5: Season with seasoning powder, sugar, and MSG to taste. Turn off the heat, plate the dish, sprinkle with pepper, and serve hot with steamed rice and soy sauce on the side.

Ingredients: (Serves 4)

• 300g lotus stem
• 200g chicken
• 3 cloves garlic
• 3 lemons
• 1 tablespoon cooking oil
• Common seasonings (salt, sugar, MSG, pepper)

Instructions:

• Prepare the ingredients: Cut the lotus stem into 4-6 cm pieces and soak them in a bowl of diluted lemon water to prevent browning. Rinse the lotus stem several times with clean water, then drain. Peel and mince the garlic. Clean the chicken and cut it into thin bite-sized pieces.
• Stir-fry the lotus stem: Heat 1 tablespoon of oil in a pan and sauté the minced garlic until fragrant. Add the chicken and stir-fry over high heat, seasoning with ½ teaspoon salt, ½ teaspoon sugar, and ½ teaspoon MSG. Once the chicken is almost cooked, add the lotus stem and stir-fry for another 3 minutes to allow it to absorb the seasoning. Cover the pan and cook for another 2 minutes until the lotus stem and chicken are fully cooked. Turn off the heat and transfer to a plate. Serve hot with a sprinkle of pepper to enhance the aroma.
• Result: The lotus stem is crisp and refreshing, and when stir-fried with tender and flavorful chicken, it creates a savory and satisfying dish that pairs perfectly with rice. This simple yet delicious dish is sure to please everyone's taste buds. Why not try making this tasty stir-fry for your family today?

Change up your meal with this delicious and flavorful lotus stem soup with shrimp. The large, bright red shrimp will have you drooling just by looking at them.

The tangy yet sweet broth, paired with firm shrimp, tasty salmon head, crunchy lotus stem, fresh tomatoes, and water spinach, creates a wholesome dish. This is a soup that you'll remember long after the first bite.

Ingredients: (Serves 4):

• 300g lotus stem
• 300g fresh shrimp
• 200g salmon head
• 100g celery
• 100g water spinach
• Some sour herbs (like cilantro or basil)
• 50g celery leaves
• 1 tomato
• 50g tamarind paste
• 3 spring onions
• 1 lemon
• 1 chili pepper
• 1 bulb garlic
• 1 shallot
• 1 tablespoon fish sauce
• 1 teaspoon dried chili salt
• 2 tablespoons cooking oil
• Common seasonings (salt, sugar, MSG)

Instructions:

• Prepare the ingredients: Remove the shrimp heads, rinse well, and set aside. Rub the salmon head with a mixture of salt and vinegar to remove the smell, then rinse and cut into pieces. Cut the lotus stem into bite-sized pieces and soak in lemon water for 10-15 minutes. Wash and cut the water spinach, cilantro, and other herbs into bite-sized lengths. Slice the tomato, shallot, garlic, and chili. Slice the celery into 1-inch pieces.
• Fry the fish head: Heat 2 tablespoons of oil in a pan over high heat. Add the salmon head and fry briefly to remove any fishy odor.
• Make the soup: In a pot, heat some oil, then sauté the minced shallots and garlic until fragrant. Add the tomato and cook until it releases juice. Pour in about 1.5 liters of water, and once it boils, add the fried salmon head and the lotus stem. Season with 1 tablespoon fish sauce, 1 tablespoon salt, 1 tablespoon MSG, 4 tablespoons sugar, and 1 teaspoon dried chili salt. Add the shrimp, water spinach, celery, and cook until the water boils again. Add cilantro, basil, and other herbs on top. Serve hot.
• Result: The lotus stem is crispy, the shrimp is sweet, and the salmon head with water spinach adds a unique flavor. This soup is not only refreshing but also perfect for a family meal.

The crunchy lotus stem combined with tender chicken feet, marinated with a balance of sour, sweet, and spicy flavors, will definitely be a hit with your family. Let’s make this tasty dish with Mytour!

Ingredients:

• 4-5 chicken feet
• 150g lotus stem
• 1 carrot
• Fish sauce, sugar, salt, vinegar, lemon, garlic, chili
• 1 small piece of ginger, peeled and minced
• Coriander, aromatic herbs

Instructions:

• Clean the chicken feet with salt and ginger, rinse thoroughly to remove the smell.
• Boil the chicken feet for about 10 minutes, making sure the lid is open so they don’t overcook.
• Once cooked, soak the chicken feet in a bowl of cold water with a little vinegar to keep them crispy and prevent sticking.
• Use a sharp knife to carefully separate the skin and tendons from the chicken feet, discarding the bones.
• Shred the lotus stem into thin strips and soak it in a bowl with some vinegar, sugar, and salt.
• Shred the carrot, mix with a pinch of salt, vinegar, and sugar.
• Chop the herbs finely.
• Crush the garlic and chili. Mix 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 2 tablespoons of water in a bowl, stir until the sugar dissolves, then add garlic and chili.
• Drain the lotus stem and carrot, then mix them with the chicken feet, herbs, and a few drops of lemon juice. Put on gloves and toss well to combine. Adjust seasoning to taste.

Ingredients

• 300g lotus stem
• 50g carrot
• 200g shrimp
• 200g pork belly
• 50g cilantro
• 5 shallots
• 4 chili peppers
• 2 lemons
• 50g peanuts
• 100ml vinegar
• 200g sugar
• 1 tablespoon fish sauce

Instructions:
Prepare the Shrimp:

• Rinse the shrimp, remove the black vein, and cook in boiling water for 5-7 minutes. Once cooked, cool the shrimp in ice water, peel the shells, and set aside.

Prepare the Pork:

• Wash the pork belly and cook it with a pinch of salt. Once done, cut the pork into bite-sized pieces.

Prepare the Other Ingredients:

• Wash the lotus stem, cut into pieces, and thinly slice. Soak it in water with a bit of vinegar and alum for 15 minutes, then rinse with cold water and drain.
• Peel and shred the carrot. Slice the shallots into thin strips. Cut the celery into pieces and chop the cilantro finely.
• In a pan, toast the peanuts over low heat with a little salt. Once toasted, remove the skin from the peanuts.

Make the Dressing:

• In a pan, add 4 tablespoons of fish sauce, 1/3 tablespoon of salt, 2 tablespoons of sugar, and 1/2 tablespoon of MSG. Mix well until the ingredients dissolve into a thick sauce.
• Remove the sauce from the heat, then add 1 tablespoon of chili sauce and 1 tablespoon of lemon juice. Stir well.

Assemble the Salad:

• In a clean bowl, combine the shrimp, pork, carrot, lotus stem, shallots, celery, and cilantro. Pour the dressing over and toss everything together. Let it sit for 5-10 minutes to allow the flavors to meld.
• Serve the salad on a plate, topping with shrimp, pork, and toasted peanuts. Garnish with cilantro, and your crispy, flavorful lotus stem salad is ready to enjoy!

Ingredients:

• 300g lotus stem
• 3 cloves of garlic
• 5 lemons
• 1 spring onion
• 1 tablespoon cooking oil
• 1/3 tablespoon fish sauce
• Some common seasonings

Instructions:

Prepare the Ingredients

• Peel and crush the garlic, then finely chop it. Remove the roots from the spring onion, discard any wilted leaves, and cut it into long segments.
• For the lotus stem, soak it in a mixture of lemon juice and salt water, cutting it into finger-length pieces and splitting them in half.
• Rinse the lotus stem thoroughly with clean water and let it drain in a colander.

How to Prepare the Crisp Lotus Stem

• Extract the juice from 5 lemons and add a pinch of salt to 1.5 liters of water. Mix well, then soak the lotus stems for a few hours. The amount of lemon can be adjusted based on the quantity of lotus stem you're preparing.
• If you have extra time, you can soak the lotus stem in this solution for 22-24 hours in a cool place (5-10°C) before using. This method is simple but ensures your lotus stems are white, crispy, and delicious.

Stir-Fry the Lotus Stem

• Heat 1 tablespoon of cooking oil in a pan over high heat, then add the garlic and sauté until golden and aromatic. Once the garlic is fragrant, add the lotus stem and stir-fry quickly with 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1/3 tablespoon of fish sauce.
• Once the seasoning is well mixed with the lotus stem, pour 2 tablespoons of water into the pan, cover, and let it cook for another 5 minutes until the lotus stem is tender.
• After 5 minutes, uncover the pan, and if the lotus stem is cooked, add the spring onions and stir gently for another minute. Taste and adjust the seasonings as needed, then remove from heat.
• That's it! Serve and enjoy this simple yet flavorful dish.

Ingredients:

• 400g salmon
• 500g lotus stem
• 3 tomatoes
• 2 stalks of spring onions
• 2 chili peppers
• 5 lemons
• 5 sprigs of cilantro
• 1/2 tablespoon Thai hot pot base
• 2 tablespoons fish sauce
• Common seasonings to taste

Instructions:

Prepare the Lotus Stem:

• Clean the lotus stems and cut them into bite-sized pieces. Soak them in a mixture of lemon juice, salt, and water for about 45 minutes, then rinse and drain them.

Prepare the Other Ingredients:

• To remove the fishy smell, soak the salmon in a mixture of 2 tablespoons lemon juice, salt, and water for 20 seconds. Rinse it clean.
• Wash the tomatoes, remove the stems, and cut them into quarters. Chop the spring onions and cilantro, and slice the chili peppers.
• Finally, squeeze the juice of one lemon.

Cooking the Soup:

• In a pot, add 2 bowls of water, 1 tablespoon of sugar, 2 teaspoons of seasoning powder, 2 tablespoons of fish sauce, and 1/2 tablespoon of Thai hot pot base. Bring to a boil.
• Add the prepared salmon and tomatoes to the pot. Skim off any foam that rises to the surface as the broth boils.
• Add the lotus stem, and adjust the seasoning to taste. Let it come to a boil again, then turn off the heat and stir in the lemon juice.
• Serve the soup in bowls, garnished with spring onions, cilantro, and chili slices for decoration.

Ingredients:

• 300g lotus stem
• 1-2 pig ears
• 1 small carrot
• Fish sauce, fresh chili peppers, sugar, lemon or vinegar, salt
• Vietnamese basil, mixed herbs
• Toasted peanuts, coarsely crushed
• Beef jerky (optional, based on your preference)

Instructions:

• Step 1: Clean the pig ears thoroughly, then cook them in cold water until tender. Once done, let them cool before slicing into thin strips.
• Step 2: Clean the lotus stem thoroughly, peel it into thin strips. Add a teaspoon each of salt, sugar, and vinegar, and let it sit for 30 minutes. Afterward, squeeze out the excess water. For the carrot, peel and shred it, then mix it with half a teaspoon of salt. Let it rest for 15 minutes and then squeeze out the water.
• Step 3: Mash garlic and chili into a paste. Mix two tablespoons of fish sauce and two tablespoons of sugar until the sugar dissolves. Add the garlic-chili paste and a few drops of lemon juice or vinegar, adjusting to your taste for a balanced sour-sweet flavor. Toss the lotus stem and carrot in this mixture.
• Step 4: Wash and chop the basil and mixed herbs. Add the sliced pig ears, shredded beef jerky, herbs, and peanuts. Pour the fish sauce dressing over and toss everything together. Serve on a plate, optionally accompanied by shrimp crackers.

Ingredients: (For 4 servings)

• 300g lotus stem
• 300g pork
• 200g spinach
• 1 carrot
• 3 lemons
• 3 spring onions
• Fresh coriander (to taste)
• 3 garlic cloves
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• Seasoning (salt, sugar, seasoning powder, black pepper)

Instructions:

• Prepare the ingredients: Cut the lotus stem into 1-inch pieces and soak in a bowl of diluted lemon water for 15-20 minutes to keep it from browning. Drain the water afterward. Clean and chop the spring onions and fresh coriander. Peel and finely chop the garlic. Peel and grate the carrot. Cut and wash the spinach. Rinse the pork and slice it thinly. Marinate the pork with chopped spring onions, fish sauce, seasoning powder, and black pepper. Let it sit for 20 minutes to marinate.
• Stir-fry the lotus stem: Heat a pan and add 2 tablespoons of oil. Once hot, sauté the garlic until fragrant. Add the marinated pork and cook until browned. Then, add the lotus stem and a little water to help it cook. Stir-fry for 3-5 minutes, then add the grated carrot and continue to stir-fry. Season with salt, seasoning powder, and sugar, stirring constantly over high heat. Once the lotus stem and carrot are cooked, add the spinach and stir-fry for another 3 minutes. Lastly, add the chopped spring onions, stir for 2 minutes, and adjust the seasoning to taste. Serve the dish with a sprinkle of black pepper and garnish with fresh coriander.
• Final result: With just a few simple ingredients and a bit of time, you can create a delicious and healthy dish for your family. The crunchy lotus stem pairs perfectly with the tender pork, while the carrot and spinach add a burst of color and texture. Don’t wait—try this stir-fried lotus stem with pork today to treat your loved ones!

This squid salad, featuring the crispness of royal fern, carrot, lotus stem, and the tangy zest of lime along with the spicy kick of chili, makes for a perfect snack or appetizer to enjoy with friends.

Ingredients:

• 300g squid tentacles (or whole squid)
• 100g royal fern leaves - 200g sweet and sour lotus stem
• 1 small carrot
• Fish sauce, fresh chili, sugar, lime or vinegar, salt
• Mint leaves, fresh herbs
• 1 small piece of ginger
• Prawn crackers (for serving)

Instructions:

• Step 1: Clean the squid tentacles thoroughly, removing any sand or impurities. Rinse well and drain on a sieve.
• Step 2: Place the squid in a pot with sliced ginger, no water is needed as the squid will release its own. Cover and cook on medium heat for 3-4 minutes. Do not cook for too long to avoid rubbery squid. Once done, remove the squid and let it cool.
• Step 3: Soak the royal fern leaves in warm water with a bit of sugar, vinegar, and salt overnight, then rinse thoroughly to remove any sand. Cut the leaves into short, bite-sized pieces.
• Step 4: Clean the lotus stem, peel it, and slice into thin strips. Season the lotus stem with a pinch of salt, sugar, and vinegar, and let it sit for 30 minutes. Afterward, squeeze out excess water and drain.
• Step 5: Peel and grate the carrot, then mix it with a pinch of salt and let it sit for 15 minutes. Squeeze out the water afterward.
• Step 6: Mince the garlic and chili. Mix 2 tablespoons of fish sauce with 2 tablespoons of sugar, stirring until the sugar dissolves. Add the minced garlic, chili, and a few drops of lime juice or vinegar for a balanced, tangy-sweet dressing.
• Step 7: Squeeze any remaining water from the lotus stem, papaya, and royal fern leaves.
• Step 8: In a large bowl, toss the squid and the prepared vegetables and herbs together. Add the fish sauce dressing and mix well. Adjust seasoning to taste and serve with prawn crackers on the side.