Banana Blossom Salad Recipes

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.

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.

CLASSIC VIETNAMESE BANANA FLOWER SALAD

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.