Lotus Stem (Nelumbo nucifera) is the young edible stem or leaf stalk of the lotus plant, belonging to the Nelumbonaceae family. Lotus stems are harvested while young and have a long tubular shape with characteristic hollow chambers inside. They are commonly used in salads, stir-fries, soups, hotpot dishes, and traditional Vietnamese cuisine.
Characteristic Features
Lotus stems are long and cylindrical, with multiple hollow chambers inside.
The outer surface ranges from creamy white to pale green, depending on maturity and preparation.
The young stems have a crisp, juicy, and firm structure and can be easily cut into sections or thin strips.
Fresh lotus stems should be properly cleaned, trimmed, and prepared before use.
Good-quality lotus stems should be fresh and crisp, free from bruising, dark discoloration, excessive slime, decay, or abnormal odor.
Flavor & Texture
Lotus stems have a mild characteristic lotus aroma with a fresh, slightly sweet flavor. When eaten raw or properly prepared, they are crisp and juicy; after cooking, they retain a relatively firm and crunchy texture.
Uses and Applications
Used as an ingredient in salads and Vietnamese-style fresh vegetable preparations.
Stir-fried with meat, shrimp, squid, mushrooms, or other vegetables.
Used in soups and hotpot dishes.
Used in vegetarian and plant-based preparations.
Served as an accompaniment in traditional Vietnamese dishes.
May be cut into sections, sliced, or julienned according to preparation requirements.
Nutritionally, lotus stems provide dietary fiber, vitamin C, vitamin B6, potassium, manganese, and other minerals, while also having a high water content.
