-1 large pomelo
-12oz lotus stems
-1 carrot
-1 small cucumber
-rau răm (laksa leaves)
-4 tbs sugar
-3 tbs vinegar
-1/2 tsp salt
-fish sauce, limes
-fried shallots, roasted peanuts
-choice of: prawns, chicken, beef or tofu

What to Do:

A: Cut cucumber in half lengthwise and remove the seeds; slice into thin slices. Julienne carrot, and lotus stems. Mix together sliced cucumber, carrots lotus stems and sugar, rest for 15 mins. before adding vinegar; marinate for at least 1/2 hour.

B: Meanwhile, peel the pomelo and remove the flesh. Chop laksa leaves.

C: Squeeze out excess juices from A. Mix A with B, you choice of meat, and laksa leaves. Add fish sauce and lime to taste, all flavors should be balanced. Garnish with fried shallots and crushed roasted peanuts.

Comments (5)

On 8:10 PM , Anonymous said...

Looks very yummy! Will try it when it gets warmer here. Just wanted to ask what lotus stems are. I was half thinking of lotus root but I am sure I am wrong. Thx!

On 2:18 PM , hoangtam/tt said...

Lotus stem are actually lotus roots. However, using the term lotus roots will confuse most people into thinking of lotus tubers which are also know as lotus roots. Thus, I call them lotus stems which is also the name in which they're sold under.

Lotus plants grow from tubers. Tubers have roots that dig into the soil know feed the plant. As the plant grows the roots themselves will mature into new tubers and more young roots grow. This is how the plant multiplies. So "lotus stems" are actually young roots/young tubers of the lotus plant. Mature lotus tubers are known as "Củ Sen" or "Lotus root". While actual lotus roots are known as "lotus stems" or "lotus rootlets". Yeah I know it's confusing but something got lost in translation and we just have to deal with it. You can buy lotus stems at most asian grocery stores in small jars for 99 cents! The label will say say either lotus stem or lotus rootlets.

On 2:55 PM , Anonymous said...


I came across your site and i must leave a note letting you know how wonderful and useful this site is. What i found most helpful is pictures of the ingredients, they are such an added bonus to the step-by-step instructions. Very detailed.

I didn't know where else to post my comment, so i am posting it here.

Keep up the great work.

On 5:27 PM , Anonymous said...

I just recently came upon your site. This is an amazing site! Your recipes are yummy and authentic. Thanks! BTW, are you a recent UW grad as in University of Waterloo? If so, so am I. Congrats!

On 10:36 PM , hoangtam/tt said...

I'm a grad of the university of washington. Congrats to you too! :)