Gỏi Bắp Chuối - Banana Blossom Salad Recipe
The salad is a combination of banana flowers, roasted peanuts, spices and a little protein from meat or seafood
Ingredients
Salad
- 1 teaspoon salt
- 1 small, slender banana blossom (slice thinly)
- Half an orange/lime
- A third of a small heads of cabbage in purple (slice thinly)
- A third of a small white onions (slice thinly)
- One small bell pepper (slice thinly)
- 2 tablespoons minced mint
- Two tablespoons Vietnamese coriander leaves
- 1/4 lb of cooked shrimp (or 1/4 lb thinly cut pork shoulder cooked)
- 1/2 cup crushed roasted peanuts
Dressing made of Fish Sauce
- 1 lime or lemon (juiced)
- 1 teaspoon fish sauce
- 2 tablespoons of granulated sugar
- 1 clove of garlic (slice thinly)
- 1 teaspoon Coconut Soda
- 1. Thai chilli (optional)
Instructions
- Slice the banana blossom in a large tub of water. Add salt and the juice of lime/lemon. Allow to soak for approximately 10 minutes. The salt pulls out any excess water, and the lemon stops it from turning brown. Take the long strands of banana blossoms that are at their highest point, and take everything else out. The banana blossoms can be tossed dry in the colander.
- Incorporate the onions into an ice-cold bowl. It will help to lessen the onion's pungent scent. Take the onions off after 5 minutes , and throw them dry in the colander.
- Toss all the veggies (banana flowers, white onions purple cabbage red bell pepper, mint, coriander) and proteins. Set aside.
- Mix all dressing ingredients in small bowls, and mix them together.
- When you're ready to serve Add the dressing to the salad , and give it a an easy toss. Sprinkle with the peanuts that have been roasted. Serve immediately.