VIETNAMESE BANANA FLOWER SALAD ( Gỏi Hoa Chuối)

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.

Vietnamese Banana Flower Salad

Ingredients:

1 ounces Banana Flower

1 ounces Purple Cabbage

Culantro & Coriander leaves

Vietnamese dipping fish sauce

Banana Flower Salad Ingredients

Directions:

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)

Enjoy!!

Clams with Lotus Roots + Alocasia Odora, Bean Sprout, Pineapple, Tomatoes, Okra, and Basil in Vietnamese Tamarind-flavoured Broth

2 pounds of clam

4 cups water

2 tablespoons salt

2 tablespoons sugar

1 tablespoon pepper

1 tablespoon Vietnamese fish sauce (optional)

Pineapple, lotus roots, dry tamarind, chili, tomatoes, okra, Asian bean sprout, and
stem of Alocasia Odora

culantro & basil

chopstickspoon.wordpress.com

“Today I am making another Vietnamese comfort food recipe. I still follow my grandma’s recipe but add a little twist with clam and lotus roots. I find the broth taste better and sweetener.  You can eat this Vietnamese Southern-style tamarind soup with any kinds of sea foods; usually taste best with king shrimp or red Tilapia fish “

Tamarind-flavoured broth (main ingredients)

  • Soak clam, put 1/2 tsp. hot chili to get rid of smell and dirt.
  • Wash and cut all vegetables and herbs in smaller sizes that you want

 

Directions:

 

  1. Bring the water to a boil
  2. Take half cup of hot water from the pot, pour in a bowl and squeezed tamarind to get a sour brown liquid, and then pour the tamarind liquid back to the pot.
  3. Put Clams, pineapple and lotus root to make the broth sweetener and aromatic. Cook for 10 minutes
  4. Add Okra and stem of Alocasia Odora, let it cook for another 2-3 minutes before putting bean sprout in
  5. Add pepper, salt, sugar and fish sauce (optional) to your preference taste. Letstand, covered, for 10 minutes before serving. This soup is eaten with culantro and basil