Banana flower is an ingredient commonly used in Vietnamese and Thai cooking and, yes, it comes from growing bananas . It can be eaten raw or steamed, and a great source of vitamins A and C. Raw banana flower has a dry crunchy tacky taste, but when you mix with fish sauce, herbs and cabbage, they all help banana flower taste fresh, juicy and smell great. The banana flower salad recipe can be done in 15-20 minutes; follow me to know how to make it.
1 ounces Banana Flower
1 ounces Purple Cabbage
Culantro & Coriander leaves
Use mandolin to make banana flower and purple cabbage slices. It will come out about 3-4 inches lengthwise thin strips, looks very nice. If you don’t have mandolin, you can just cut it with knife.
Wash and soak banana flower and cabbage in salted lemon cold water separately for 10 minutes before drain.
Place banana flower and purple cabbage on a serving plate. Garnish with coriander and culantro leaves.
Pour Vietnamese dipping fish sauce on top and serve as a side dish with fried shrimp chips (optional)