Best 3 Banana Blossom Salad Recipes

BANANA BLOSSOM SALAD

Steps:

• Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
• In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
• To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
• Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

BANANA BLOSSOM SALAD WITH TOFU SKIN: GOI BAP CHUOI TAU HU KY

Steps:

• For the dressing: Combine the chile, sugar, water, and soy sauce and mix well. Set aside.
• Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color. Reserve one purple leaf along with the small young undeveloped baby bananas.
• Begin to slice the opaque banana blossom transferring it into a bowl of water mixed with 1 tablespoon vinegar to stop the sliced blossom from discoloring. Soak and drain.
• Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C.
• Dust each baby banana with potato starch and flash fry them until crisp. Transfer to a kitchen paper-lined tray.
• Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray.
• In a mixing bowl, add the sliced banana blossom, bean sprout, fried baby banana, fried tofu skin, sesame seeds, fried shallots, Vietnamese mint, and 3 tablespoons soy dressing. Toss well.
• Place the reserved purple leaf into a serving bowl with the pointy end sticking out.
• Transfer the salad onto the leaf then garnish with more tofu skin and chile.

BANANA BLOSSOM SALAD

Steps:

• Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
• Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
• Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
• As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
• Stack the leaves, roll them into a cylinder, and continue slicing.
• Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown.
• Use your fingers to separate the slices into rings and let sit for 20 minutes.
• Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
• Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
• In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.