Classic Vietnamese Banana Flower Salad
This salad is highlighted by the hot-tart play of chili and lime off the crisp rings of the banana flower, it is a refreshing dish that is perfect for a hot summer day. If banana flowers are unavailable, a good substitute is peeled and shredded green papaya.
3
People talking
INGREDIENTS
NutritionSalad
- 2banana flowers, thinly sliced (see directions)
- 2tablespoons peanut oil
- 1⁄4
- 1⁄2
- 1⁄2
- 1⁄2
- 3tablespoons lime juice lime for the bowl water
- 1lime for the bowl water
- 1large bowl of room temperature water
Dressing
- 3tablespoons lime juice
- 2teaspoons brown sugar
- 1red Thai chile, chopped
- 2teaspoons fish sauce
- 2
Advertisement
DIRECTIONS
- Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
- Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
- Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
- Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
- Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
- When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don’t worry if you don’t get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
- Toss in the dressing, and serve.
Advertisement