CLASSIC VIETNAMESE BANANA FLOWER SALAD

Classic Vietnamese Banana Flower Salad image

Provided by Ambervim

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 banana flowers, thinly sliced (see directions)
2 tablespoons peanut oil
1/4 cup shallot, coarsely chopped
1/2 cup roasted peanuts, chopped
1/2 cup of fresh mint, coarsely chopped
1/2 cup fresh Thai basil, coarsely chopped
3 tablespoons lime juice lime for the bowl water
1 lime for the bowl water
1 large bowl of room temperature water
3 tablespoons lime juice
2 teaspoons brown sugar
1 red Thai chile, chopped
2 teaspoons fish sauce
2 garlic cloves, chopped

Steps:

Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
Toss in the dressing, and serve.