Nom Hoa Chuoi - Vietnamese Banana Blossom Salad

Ingredients

Bird's eye chili

1, finely chopped

Garlic

2 cloves, minced

Sugar

2 tablespoons

Lime juice

1/4 cup

Fish sauce

3 tablespoons

Roasted peanuts

1/4 cup, crushed

Mint leaves

1/4 cup

Cucumber

1, julienned

Carrots

2, julienned

Pork

200 grams, cooked and thinly sliced

Shrimp

200 grams, cooked and peeled

Banana blossom

1, prepared and thinly sliced

Instructions

1. Start by preparing the banana blossom. Peel away the tough outer layers until you reach the softer, paler inner layers. Thinly slice these, and immediately place them in a bowl of cold water with a squeeze of lime juice to prevent them from browning.
2. In a large mixing bowl, combine the cooked shrimp, sliced pork, julienned carrots, cucumber, and fresh mint leaves.
3. Prepare the dressing in a separate bowl. Whisk together the fish sauce, lime juice, sugar, minced garlic, and chopped bird's eye chili until the sugar is fully dissolved.
4. Drain the banana blossom slices well and add them to the bowl with the other ingredients.
5. Pour the flavorful dressing over the salad, ensuring everything is well coated.
6. Toss the salad gently to combine all the ingredients, making sure the dressing is evenly distributed.
7. Just before serving, garnish with crushed roasted peanuts for an extra layer of crunch.
8. Serve immediately for the freshest taste and enjoy this delightful mingling of flavors and textures.