First of all, I need to tell you all that I have changed my blog name to ‘Asian food adventure’. Yep! I decided to call it something else that is more suited in what I am trying to achieve. That is sharing gluten-free wholesome Asian recipes for all the family to enjoy together.
Last week, I said that I was excited about some of the recipes that I will be sharing with you guys. This is one of them. It is my all time favourite Asian salad. It’s called banana flower salad and it is very popular in Vietnam. I know there are quite a few Vietnamese restaurants in Kingsland Road, London that has this on their menu. Some don’t serve it as it not very popular with the non-Vietnamese customers.
I was hooked on this salad the first time I tried it. I just loved the crunchiness of the banana flowers and the carrots and the aroma of the mint leaves. All that is covered with fish sauce and then crushed peanuts along with fried shallots are added on top prior to serving. One day I hope my writing will improve to explain to you how good this salad taste. It was my mum’s friend who made this banana flower salad for me and she is by far one of the best Vietnamese cooks I have come across – sorry mum!
I don’t make this salad often as it’s so hard to buy blossom flower in London. One of our family friends has started importing banana flower from Vietnam and he sells it in his supermarket. Which means, I will drive around 40 mins to get to his shop. Obviously, I buy other produce why I am there. He sells all sorts of Vietnamese herbs too which is brilliant! It’s called the Vietnamese supermarket and it’s on Mare Street in Hackney.
So how is it made…?
First of all, you’ll need to soak the banana flower in water with some vinegar to stop it from discolouring. Next thing you do is get all the other ingredients ready. Soak the sliced onions in water so that there is no acidity. The last thing you want is to have the flavour of the onions overpowering the taste of the banana flower.
If you do make this dish please let me know by tagging #asianfoodadventure on twitter. I love to see all your pics.
- 150g Banana Flower
- 1 tbsp rice wine/ white vinegar
- ½ onion (sliced)
- 1 medium carrot (julienned)
- 50g beansprouts
- 1 tbsp mint
- 1 tbsp rau ram (optional)
- 1 tbsp crushed roasted peanuts (optional)
- handful of fried shallots (optional)
- Soak the Banana flower in water, add 1 tbsp of vinegar and set aside for 5 mins
- Soak the sliced onions in water and set aside
- Make the fish sauce (nuoc cham) - see below
- Squeeze the out all the water from the banana flower and place in a bowl.
- Add the onions, carrot, beansprouts, mint, fish sauce (nuoc cham) and toss.
- Add the crushed peanuts on top prior to serving
Fish sauce (nuoc mam) Recipe
1 lime (squeezed), 1 thai chilli (chopped), 3 garlic cloves (minced), 1/4 cup of fish sauce,
1/4 cup of water, 1/4 cup honey.
Add all the ingredients together and mix well.
Step Instructions Photos
Add the banana flower to the plate and then add all the other ingredients. Finally add the fish sauce and toss.