Classic Vietnamese Banana Flower Salad
photo by Vivien G.
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
-
Salad
- 2 banana flowers, thinly sliced (see directions)
- 2 tablespoons peanut oil
- 1⁄4 cup shallot, coarsely chopped
- 1⁄2 cup roasted peanuts, chopped
- 1⁄2 cup of fresh mint, coarsely chopped
- 1⁄2 cup fresh Thai basil, coarsely chopped
- 3 tablespoons lime juice lime for the bowl water
- 1 lime for the bowl water
- 1 large bowl of room temperature water
-
Dressing
- 3 tablespoons lime juice
- 2 teaspoons brown sugar
- 1 red Thai chile, chopped
- 2 teaspoons fish sauce
- 2 garlic cloves, chopped
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.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.