Nộm hoa chuối – Banana flower salad

Trong nhiều bữa ăn của gia đình Việt, món nộm hoa chuối – Banana flower salad khá phổ biến. Tuy cách làm hơi cầu kỳ nhưng vẫn được làm khá nhiều. Bạn đã nếm thử món ăn này chưa? Và bạn có thích món ăn này không? Nếu thích thì hãy thử xem ngay cách làm nhé!

– Xôi chiên – Sticky rice logs

– Bánh mỳ Việt Nam – Vietnamese baguette

How to make banana flower salad

The large purple petals of the banana flower are often used in Vietnamese cooking. The outer layers are too tough and bitter to eat, but are kept for decoration, for an added splash of colour. The inner petals, which are almost white at the stem and turn a light purple towards the tip, add a delicately bitter taste to salads and curries.

Originally a local Hanoi dish, this salad is now widely available throughout Vietnam. It works equally well with duck or chicken.

a. Ingredients

SERVES 6

JUICE OF 2 LIMES

1 BANANA FLOWER

1 X 180 G (6½ OZ) PORK FILLET

VEGETABLE OIL, FOR PAN-FRYING

12 COOKED TIGER PRAWNS (SHRIMP), PEELED AND DEVEINED

3 RED ASIAN SHALLOTS, THINLY SLICED

1 HANDFUL BEAN SPROUTS

1 HANDFUL CORIANDER (CILANTRO), ROUGHLY CHOPPED

2 TABLESPOONS ROASTED PEANUTS, CHOPPED, PLUS EXTRA TO GARNISH

DRESSING

90 G (3 OZ/HEAPED ⅓ CUP) SUGAR

100 ML (3½ FL OZ) LIME JUICE

60 ML (2 FL OZ/¼ CUP) FISH SAUCE

1 LONG RED CHILLI, SEEDED AND FINELY CHOPPED

2 GARLIC CLOVES, FINELY CHOPPED

b. Progress

Add the lime juice to a bowl of water. Pull any bruised outer petals from the banana flower (1). Gently remove six tender petals and set aside for presentation.

Slice the remaining flower very thinly, discarding any banana shoots between the petals (2). Soak the flower slices in the lime juice water, to soften them slightly without discolouring.

Meanwhile, season the pork and fry in a lightly oiled non-stick frying pan over medium heat for 3–4 minutes on each side, or until cooked through. Remove the pork to a board. Leave to rest for 5 minutes, then thinly slice and set aside.

Cut the prawns in half lengthways and set aside.

To assemble the salad, drain the sliced banana flower and pat dry with paper towel. Place in a large bowl with the pork, prawns, shallot, bean sprouts, coriander and peanuts.

Combine the dressing ingredients and whisk until the sugar has dissolved (3). Gently toss the dressing through the salad, evenly distributing the ingredients and dressing.

Divide the salad among the six reserved banana flower petals. Sprinkle with extra chopped peanuts and serve.

Món nộm hoa chuối – Banana flower salad đạt tiêu chuẩn có đầy đủ 4 vị: chua – cay – mặn – ngọt. Hoa chuối không chát, không xỉn màu nhựa, ăn ngọt, ngon. Ngoài ra, các nguyên liệu cần đảm bảo độ giòn vừa phải để người ăn cảm nhận độ tươi ngon của nguyên liệu.

Làm món nộm hoa chuối này có quá khó với bạn? Hãy thử bắt tay thực hiện ngay hôm nay và chia sẻ với chúng tôi về cảm nhận của bạn nhé!