Lotus stems are used as a side dish in Vietnamese meals, especially during the Tet holiday served with banh chung and banh tet. Today, TasteVN will share with you 2 recipes to make delicious and crunchy pickled lotus stems, which will surely be a tasty dish to counteract greasiness for your family meal. Let’s get cooking right away!
1. Pickled lotus stems
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Pickled Lotus Stems For 3 people
Lemon 2 pieces Lotus stems 500 gr Chili pepper 1 piece Vinegar 200 ml Sugar 200 gr Salt 1/2 teaspoon
Image of ingredients
How to Prepare Pickled Lotus Stem
-
Prepare the lotus stem
To maintain the crispness of the lotus stem, soak it in water immediately after purchasing, then prepare.
Use a pot scrubber to gently rub along the stem of the lotus to remove any dirt and impurities, then use a sharp knife to cut off the pointed end.
Place the lotus stem under running water to rinse out any dirt inside the stem and ensure the outside is clean.
Tip: To prevent the lotus stem from breaking during cleaning, gently scrub with the pot scrubber from end to end.
Wash the lotus stem again with water, then cut it into pieces about 2 finger lengths and let it drain.
Cut the chili into thin strips.
-
Mix the lotus stem with lemon
Add the lotus stem to a bowl and squeeze the juice of 2 lemons in, mix well for about 3 minutes, then remove the lotus stem and let it drain completely.
-
Cook the pickling brine
You add into the pot 200ml vinegar, 200ml water, 200gr sugar, and 1/2 teaspoon salt. You boil the vinegar mixture until it is really boiling, then turn off the heat and let it cool completely.
-
Soak lotus stems in pickling brine
Put the lotus stems into a sterilized glass jar, then place the chili pepper on top, finally pour the cooled vinegar water so that the water level submerges the lotus stems.
Soak the lotus stems for about 2 days before they can be used.
-
Final Product
The pickled lotus stem has a beautiful white color. The lotus stem is crispy and delicious, with a sweet and sour taste. You can enjoy it with boiled meat, rice, or kho quẹt,… it will definitely help you relieve greasiness and make your meal more enjoyable.
2. Pickled Lotus Stem with Carrot
-
Preparation
10 minutes
-
Processing
10 minutes
-
Difficulty Level
Easy
Ingredients for Pickled Lotus Stem with Carrot For 2 people
Lotus stem 500 gr Carrot 2 pieces Calamondin/ Kumquat 4 fruits Chili 2 fruits Vinegar 2 tablespoons Sugar/ salt A little
How to Choose Fresh and Delicious Carrots
- Choose carrots that are straight, with smooth skin, bright color, and feel firm and heavy when held.
- Avoid choosing those with leaves or stems at the base, and those with thick shoulders, as these often have large cores, are not sweet, and have less nutrients.
- Do not choose those that are misshapen, dark in color, bruised, or have unusual spots.
How to prepare Pickled Lotus Stem with Carrot
-
Prepare the lotus stem
After purchasing the lotus stem, wash it thoroughly under running water to remove all mud and dirt. Then cut off the ends and slice it into pieces about the length of a pinky finger.
To make the lotus stem cleaner, whiter, and crunchier, prepare a basin of water and squeeze the juice along with the peels of 4 calamondins into the basin to soak the lotus stem.
After 10 – 15 minutes, take the lotus stem out, rinse it with clean water once more, and let it drain.
-
Prepare other ingredients
Remove the tops of the carrots, peel them, and cut them into flower shapes, then wash them thoroughly with water several times and let them drain.
Remove the tops of the chili peppers and slice them thinly.
-
Make sweet and sour brine
Place a pot on the stove, add 1 liter of filtered water, 4 tablespoons of sugar, 2 tablespoons of vinegar, and 1/2 teaspoon of salt, stirring well to mix the ingredients together.
Boil for about 10 minutes, until the sweet and sour brine mixture comes to a boil, then turn off the heat and let it cool completely.
-
Soak lotus root
Prepare a jar that has been cleaned by scalding with boiling water and letting it dry naturally. Add the lotus root, carrot, chili, and the sweet and sour brine you just made into the jar, mix well, and let it soak for about 2 days before it can be used.
Tip: To make the dish tastier, you should add just enough brine to cover the lotus root.
-
Finished Product
Pickled lotus stems after soaking have a refreshing sour taste, mild sweetness, and the crunchy, sweet lotus stems and carrots blend with a hint of spiciness from the chili.
The dish becomes even more appealing when you serve it with foods like sticky rice cake, cylindrical sticky rice cake, or boiled and braised meat, which will be very delicious.
How to choose fresh and delicious lotus stems
- You should choose lotus stems that are still long and whole, not cut in half or chopped, and the stems should not be too thick or too thin. The lotus stems should look firm and juicy inside, indicating they are fresh.
- If the lotus stem has a slightly dark color or is muddy, it means it hasn’t been bleached and is safe to use.
- Do not choose lotus stems that are broken, bruised, or have many dark spots.
Tips for successful execution
- It is advisable to choose glass jars to make pickled lotus stems because using plastic jars during fermentation can produce harmful substances for health.
- You should tightly pack the lotus stems in the jar to reduce the presence of oxygen. This prevents foul-smelling bacteria, yeasts, and molds from developing.
- Submerge the lotus stems in brine to ensure they are evenly sour and do not turn dark. You can use a plastic bag filled with water to place on the surface of the lotus stems.
- Make sure to wash the glass jar containing the lotus stems thoroughly with water, then briefly scald it with boiling water to sterilize it properly.
How to store and storage duration
- When eating, you should limit strong impacts in the jar, and use clean chopsticks to gently take the pickled lotus stems out of the jar.
- You should place the jar of pickled lotus stems in the refrigerator to use gradually; the suitable refrigerator temperature helps preserve the pickles longer. Alternatively, you can also keep the pickled lotus stems in a cool place, avoiding damp areas or direct sunlight.
- With the above storage method, you can keep pickled lotus stems for about 1 month!
See more:
With the formula provided, the 2 ways to make pickled lotus stems crispy and delicious are really simple, right? Let’s get into the kitchen and show off your skills, TasteVN wishes you success!
*Source of the recipe and images from 2 YouTube channels: Mưu Sinh Miền Quê and Zui Vào Bếp.
