Banana Blossom salad

 I have found myself in some great places recently whilst chasing the producer. My current location is Vietnam. I have taken advantage of my location and procured a couple cooking classes and market tours. One of my newly aquired favorites is Banana blossom salad.  I have often seen banana blossoms in the Thai markets of Los Angels, but never knew what to do with them. I am so happy to have another delicious salad option in my repertoire which I can post here.  This recipe will be just for the vegetarian version but you can add and grilled meat to turn it into a more substantial main.

Banana Blosom salad serves 6 as a side

1 banana blossom should be firm and fresh looking

2 medium carrots 

1 bunch cilantro

1 bunch mint

1 cucumber

1/2 c.vietnamese fish sauce ( available on line and more subtle thanThai fish sauce)

1/2 c. Sugar 

1. C. Water

1 Thai chili or substitute a more mild red chili if you don't like spicy

1 clove garlic

1/3c. Roasted salted peanuts

1 T. Sesame seeds

Peel off the outer leaves of the banan blossom and collect all of the baby banana flowers from the inside ( they look almost like a bean sprout) soak them in cold water. Ave a few of the outer blossom petals to serve the salad in ( as in the photo). Stack and roll the remaining banana blossom petals so that you chan slice them into very thin chiffonades.  Soak them in ice cold water for at least 1-2 hour to remove all of the tannic sap.  Cut the carrots into thin matchsticks. Do the same for the outer sections of the cucumber, not including the seeds.  Rough chop the herbs. Prepare the dressing. Mix the water, fish sauce, and sugar in a bowl until the sugar is dissolved. Fine chop the chile and garlic and add them to the dressing and stir all ingredients together.  If the blossom bits have soaked for a half hour, drain them very well and put in a bowl big enough to toss all ingredients together. Dress with just enough dressing to moisten all ingredients, but don't drown them. Top with peanuts and sesame seeds.

I have had this salad both with grilled shrimp and char shui pork...both yummy!