Lotus Root Sweet and Sour Salad

It's been awhile, but school started and things are starting to get busy! So I remember I had this dish for the first time when my fourth aunt came from Vietnam. It's been awhile, so I asked my mom to make it. It is a nice and light meal.

Ingredients:

• Pickled lotus rootlets (1 jar)
• Cucumbers
• Mints (green one, purple one, and the spade leaf)
• Shrimp
• Green onion
• Red onion
  

Lotus Root

Directions:
Wash the lotus roots. Slice thinly by angling knife and rotating the root as you slice. Pour a spoon of white vinegar and let marinate. Boil water and cook shrimp (add some salt to flavor), peel and then slice in half. Slice cucumbers into strips. Cut up mints. Slice green and red onions.

Mix together and serve with Niet mam (fish sauce).