Classic Vietnamese Banana Flower Salad Recipes

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.

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 SALAD

Steps:

• In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
• Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
• Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
• Arrange spears on top of lettuce leaves.
• Drizzle generously with dressing over bananas and lettuce.
• Garnish with chopped spanish peanuts (if desired).
• Serve immediately or keep chilled until ready to serve.
• *Bananas may darken if prepared too early. Best if made and immediately served.

BANANA SALAD

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

BANANA FLOWER SALAD

Steps:

• Bring 500 ml of water to the boil. Add the chicken / pork, reduce the heat to a simmer and poach for 5 minutes. Add the prawns and continue poaching for 3 minutes, until cooked through. Drain and set aside
• Pour the lime juice and 500 ml of water into a bowl. Cut the banana flower in half and remove the soft, pale heart from each half, discarding the outer leaves. Finely slice on the diagonal and add to the bowl. Soak for 5 minutes; the lime will prevent discolouring.
• Combine the dressing ingredients in a large bowl, stirring until the palm sugar dissolves. Drain the banana flower, gently squeeze out the excess water, and add to the dressing along with the poached chicken / pork and prawns, sliced shallots and cashews / peanuts. Mix well.
• Serve sprinkled with fresh chilli, fried shallots and coriander.
• Cooks tip, for added acidity to help offset the sweetness of the prawns torn segments of red grapefruit can also be added