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.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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Rafique Ahmad
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover chicken or shrimp.
Freddy Lemm
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Nessa
[email protected]I'm not a fan of cilantro, so I omitted it from this recipe. The salad was still very flavorful without it.
Gulam Ali Rajper
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and sour dressing.
Michelle Fullerton
[email protected]I'm allergic to shrimp, so I substituted tofu in this recipe. It turned out great! The tofu absorbed the flavors of the dressing really well.
Jsjdb Nfnff
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love serving it at potlucks and parties.
Sonali Abraham
[email protected]I had a hard time finding banana flowers, but I'm glad I persisted because this salad was worth it. It's a unique and delicious dish that I will definitely be making again.
Umair Sayal
[email protected]This salad was a bit too sour for me. I think I would have preferred a sweeter dressing.
Atik Dx
[email protected]I'm not a huge fan of banana flowers, but I thought this salad was pretty good. The dressing was really flavorful and the other ingredients helped to balance out the banana flower.
Bilal Gill Bilal Gill
[email protected]This salad is a great way to use up leftover banana flowers. I had some from a previous recipe and this was the perfect way to use them up.
TripleD67
[email protected]I love the combination of flavors in this salad. The banana flower, shrimp, and herbs all work together perfectly.
Nasir Boyd
[email protected]This salad is so refreshing and light. It's perfect for a summer meal.
sufiyanu Muhammad
[email protected]I've never had banana flower before, but I was pleasantly surprised by how much I enjoyed this salad. The dressing was also very flavorful.
RK Rk Kumar
[email protected]This salad was a hit at my dinner party! The flavors were amazing and the banana flower added a unique texture. I will definitely be making this again.