The lotus flower is highly versatile and the entire lotus plant is used: the seeds in soups and desserts, the root in salads and stir-fries, the leaves for wrapping foods prior to cooking, and the flower for decoration and tea.

Although the ingredient in this recipe is commonly referred to as the root, it is in fact the tendril that runs off the large rhizome-shaped root.

1 chicken breast fillet

250 g pickled lotus root

100 g bean sprouts

1 carrot, cut into thin strips

3 red Asian shallots, thinly sliced

3 tablespoons Vietnamese mint sprigs

1 tablespoon mint sprigs

2 tablespoons toasted sesame seeds, plus 2 teaspoons to serve

2 tablespoons fried shallots, plus 1 teaspoon to serve

1 long red chilli, seeded and cut into thin strips

Dressing

120 g sugar

100 ml lime juice

3 tablespoons fish sauce

2 garlic cloves, chopped

Bring a small saucepan of salted water to the boil. Add the chicken breast, reduce the heat and simmer for 8–10 minutes. Transfer the chicken to a board. Cool, then cut the chicken into thin slices.

Rinse the lotus root to remove some of the pickling liquid.

Drain well and pat dry. Cut the lotus root lengthways into four pieces.

To make the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved. Add the fish sauce and garlic.

Put the lotus root, chicken, bean sprouts, carrot, shallots, herbs, sesame seeds, fried shallots and chilli in a bowl, pour on the dressing and gently toss to combine.

Serve the salad on a large platter, sprinkled with the extra sesame seeds and fried shallots.