Ngó Sen - Pickled Lotus Rootlets

Pickled lotus rootlets are lotus roots preserved in brine and are known as lhai bua in Thai.

This aquatic plant is suitable for cooking in Thai sour curry and also stir-fries with pork or meat.

Pickled lotus rootlets are used commonly in Vietnamese, Thai, Cambodian and other South East Asian cuisines and it is said to nourish and strengthen the system.