Dried Coreless White Lotus Seeds — Hạt Sen / Nelumbo nucifera, Vietnamese Lotus Seeds from Phú Yên, Bitter Core Removed, for Chè, Soups & Desserts, 150 Gram

Product Specifications

Plant & Origin

Nelumbo nucifera is an aquatic perennial plant in the Nelumbonaceae family, growing in shallow ponds, lakes, and slow-moving waterways across Asia. The sacred lotus is one of the most culturally significant plants in Asian civilization — revered in Hindu, Buddhist, and Taoist traditions as a symbol of purity and spiritual awakening. The plant produces large, distinctive pink or white flowers above the water surface, with broad circular leaves and a distinctive seed pod that holds the lotus seeds.

The seeds are enclosed in a hard outer shell and contain a green embryo (the lotus plumule or core) at the center. This embryo is intensely bitter — it is the source of the characteristic bitterness associated with uncored lotus seeds. In this product, the core has been removed before drying, resulting in a milder, more versatile seed suitable for sweet preparations without the bitter note.

These seeds are sourced from Phú Yên province in central Vietnam, a region with a long tradition of lotus cultivation. Phú Yên lotus seeds — particularly from the Ô Lâu and Ba Hồ areas — are recognized in Vietnamese culinary culture for their quality. The seeds are harvested in summer, cored, and dried for shelf-stable use.

Cultural & Culinary Background

Lotus seeds (Hạt Sen) are one of the most widely used ingredients in Vietnamese dessert cooking. The most iconic preparation is chè hạt sen — a sweet soup made with lotus seeds, rock sugar, and often coconut milk or pandan leaf. This dish is served both hot and cold and is a staple of Vietnamese home cooking and street food culture, particularly in central and southern Vietnam.

In Chinese culinary tradition, lotus seeds (Lián Zǐ, 莲子) are used in a wide range of preparations: sweet red bean soup with lotus seeds, lotus seed paste for mooncake and pastry fillings, lotus seed congee, and slow-cooked savory soups. Lotus seed paste (lián róng, 莲蓉) is one of the most traditional mooncake fillings in Chinese baking.

In both Vietnamese and Chinese culinary traditions, lotus seeds are associated with the Mid-Autumn Festival, wedding banquets, and celebratory occasions — the lotus is a symbol of purity and good fortune in both cultures.

• One of the most iconic ingredients in Vietnamese dessert cooking — central to chè hạt sen
• Known as Hạt Sen in Vietnamese, Lián Zǐ (莲子) in Chinese
• Sourced from Phú Yên province, central Vietnam — a recognized lotus-growing region
• Coreless — bitter embryo removed for milder, sweeter flavor suitable for desserts
• Used in Vietnamese chè, Chinese mooncake filling, sweet soups, congee, and savory broths

How to Prepare — Basic Method (Soak & Simmer)

1. Rinse: Rinse the dried seeds under cold water.
2. Soak: Place seeds in a bowl and cover with cold water. Soak for 2–4 hours (or overnight for faster cooking). The seeds will expand and soften slightly.
3. Simmer: Drain soaking water. Place seeds in a pot with fresh water (enough to cover by 5 cm). Bring to a boil, then reduce heat and simmer covered for 30–60 minutes until seeds are tender and soft throughout. Cooking time varies with seed age and size.
4. Test for doneness: A cooked seed should be easily pierced with a chopstick or fork and have a soft, slightly chewy texture throughout.
5. Use as needed: Add to sweet soups, desserts, congee, or savory broths as directed by your recipe.

How to Prepare — Simmered Lotus Seed Tea

1. Soak: Soak 10–15 seeds in cold water for 1–2 hours.
2. Simmer: Place soaked seeds in a small pot with 400–500 ml of water. Simmer for 20–30 minutes.
3. Sweeten: Add rock sugar or honey to taste. A pandan leaf added during simmering gives a traditional Vietnamese fragrance.
4. Serve: Serve hot or chilled. The seeds can be eaten alongside the liquid.

Culinary Applications & Recipe Ideas

• Chè hạt sen (Vietnamese lotus seed sweet soup): Simmer cooked lotus seeds with rock sugar and coconut milk. Add pandan leaf for fragrance. Serve hot or cold.
• Chinese red bean and lotus seed soup: Combine cooked lotus seeds with red beans, rock sugar, and dried tangerine peel for a classic Cantonese dessert soup.
• Mooncake filling (lotus seed paste): Cook lotus seeds until very soft, blend to a smooth paste, then cook down with sugar and oil to make traditional lián róng mooncake filling.
• Lotus seed congee: Add cooked lotus seeds to rice congee with ginger and a light broth for a simple, comforting savory preparation.
• Savory soup: Add to chicken or pork rib soup alongside other dried ingredients such as red dates, wolfberries, and lily bulbs.
• With pandan: A classic Vietnamese pairing — pandan leaf added during cooking gives the seeds a subtle vanilla-like fragrance.
• With rock sugar: The traditional sweetener for lotus seed preparations — rock sugar gives a cleaner, less cloying sweetness than refined sugar.

Frequently Asked Questions

What is the difference between coreless and cored lotus seeds?

Lotus seeds contain a green embryo (plumule) at the center. This embryo is intensely bitter. “Coreless” seeds have had this embryo removed before drying, resulting in a milder, sweeter seed suitable for desserts and sweet soups. Seeds with the core intact are more bitter and are used differently in Chinese culinary tradition. This product is coreless.

Do I need to soak lotus seeds before cooking?

Yes. Dried lotus seeds are hard and require soaking before cooking. Soak in cold water for 2–4 hours (or overnight), then simmer in fresh water for 30–60 minutes until tender. Skipping the soak will result in uneven cooking and a harder texture.

Can I eat lotus seeds raw?

No. Dried lotus seeds should be soaked and cooked before eating. Raw dried seeds are hard and not suitable for direct consumption.

What does Hạt Sen mean?

Hạt Sen is the Vietnamese name for lotus seeds — hạt means seed/grain, and sen means lotus. It is the standard term used in Vietnamese cooking and markets for this ingredient.

Why are these seeds from Phú Yên?

Phú Yên province in central Vietnam has a long tradition of lotus cultivation, particularly in the Ô Lâu and Ba Hồ areas. Phú Yên lotus seeds are recognized in Vietnamese culinary culture for their quality and are a common origin for commercially sold dried lotus seeds in Vietnam.

How many servings does 150 grams yield?

150 grams of dried seeds expands significantly after soaking and cooking. As a rough guide: for chè or dessert soup (2–3 servings per recipe using 30–50g dried seeds), 150g yields approximately 3–5 recipe batches.

Storage & Quality Assurance

• Store in a sealed bag or airtight container in a cool, dry place away from direct sunlight, heat, and moisture.
• Keep sealed between uses — dried seeds can absorb moisture and odors if left open.
• Best consumed within 12 months of opening; shelf life is 24 months sealed from production date.
• Natural variation in seed size and color is normal for dried lotus seeds.
• This product contains no additives, preservatives, or artificial ingredients — whole dried coreless lotus seeds only.
• Note: This product is not certified organic by USDA or equivalent certification body. The word “organic” in previous listings referred to cultivation practice claims only.