Lotus Flower and Recipe
Submitted by TraMi Nguyen
The pond water below is dark, mysterious, and muddy. At first glance, the pungent odours radiating from the body of water and the unsightly appearance makes it appear desolate. Mosquito larvae cluster on the water’s surface, and the occasional tadpole disrupts the stagnant water. Below the dark abyss, the Nelumbo nucifera roots are deeply embedded in the mud floor, and a flexible stem stretches towards the barely visible water surface.
This peculiar flora, more commonly known as the lotus, is an ancient flower that blooms only in the morning, petal by petal.
The lotus’ significance and versatility is seen in an array of Asian cultures. Tracing back to Ancient Egypt, the lotus symbolizes the sun and represents reincarnation and rebirth. In Hinduism, the lotus represents chakras, energy centers within our bodies, and are closely associated with deities. In Buddhism, the blooming flower symbolizes enlightenment and spiritual awakening. In Myanmar, the delicate fibers are painstakingly extracted and produced into a weavable textile; it can take more than one month to create one kilogram of thread. In China, the lotus seed is candied, dried, and eaten during Lunar New Year.
Despite its varying uses, the lotus is vital in Asian culture as its resilience and resourceful characteristics make it invaluable.
Practically every part of the lotus can be used, and most of it can be consumed! The root itself is a great source of minerals, fiber, vitamin C, and vitamin B-6. In Vietnamese cuisine, the lotus root is a popular ingredient in fresh, vibrant salads: a definite game-changer to the classic Caesar.
Want to incorporate this plant in your diet and simultaneously get in touch with your spirituality? Below is an easy recipe you and your family can try at home!
Lotus Root Salad Recipe
Ingredients
2-3 Handfuls of Pickled Lotus Root
1.5 Cups of Pickled Daikon
1.5 Cups of Pickled Carrot
2 Cups of Boiled Shrimp
Bunch of cilantro (adjust to taste)
Bunch of mint (adjust to taste)
3 tbsp. Roasted Peanuts
3 tbsp. Fried Shallots or Asian Dried Onion
5 tablespoons filtered water
2 tablespoons sugar
2 tablespoons fish sauce
½-1 tablespoon lime juice, to taste
Finely minced garlic and chili, to taste
Steps
Step 1: Lightly rinse and drain all the pickled ingredients
Step 2: Halve the lotus roots lengthwise and diagonally cut into bite size pieces, approx 2 in. long
Step 3: Slice the carrot and daikon to match the lotus root, if need be
Step 4: Chop the fresh herbs (not too fine) and combine with the pickled ingredients in a medium bowl
Step 5: Mix together the water, sugar, fish sauce, lime juice, garlic, and chili in a separate bowl. Make sure all the sugar dissolves
Step 6: Half the boiled shrimp lengthwise
Step 7: Assemble the salad bowl by topping it with the shrimp
Step 8: Generously sprinkle roasted peanuts and fried shallots on top
Step 9: Pour the fish sauce dressing on top as desired. Save (if any) leftovers in a glass jar
Step 10: Enjoy!
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