Rarely is any plant used to make as many delicious dishes as the lotus. All parts of a lotus plant, including the flower, seeds, stem, root and heart, can be utilised to cook and decorate special food. The dishes made with lotus have distinctive flavours, adding to the diversification in Vietnamese cuisine. In addition to nutritional value, dishes made from lotus also have pharmacological, aesthetic, and cultural values. All parts of the lotus contain many vitamins and minerals, which are good for health, and are capable of supporting treatment for diseases. Being processed into dishes or used for decoration, lotus can create extremely delicate aesthetic effects.(Photo: Thoa Chu/ Vietnamplus)