Vietnam cooking class @ 2014

Banana Blossom and Squid Salad

The banana blossom which is the gorgeous, crimson, tapered bud at the end of a cluster of bananas is eaten as a vegetable. It can be boiled or stewed often in coconut milk, or it’s served thinly sliced into salads.


INGREDIENTS:

  • 1 calamari tube, sliced into trips
  • juice of 2 limes
  • 1 banana blossom
  • 1 small handful Vietnamese mint, roughly chopped
  • 1 small handful coriander, roughly chopped
  • 1 spring onion (scallion), finely sliced
  • 2 – 3 tablespoons dipping fish sauce
  • 1 tablespoons roasted peanuts, chopped
  • 2 tablespoons deep fried shallots
  • 1 bird’s eye chilli, finely sliced
  • white vinegar for soaking

PROCESS:

Step 1: In a small bowl, add the squid trips to the lime and allow to marinate for 1 hour.

Step 2: Fill a bowl with water and add 2 – 3 tablespoons of cheap white vinegar. This water will prevent the banana blossom from oxidising and turning dark brown.

Step 3: Remove the dark, tough outer leaves of the banana blossom to reveal tender white leaves inside. Quickly slice, then immediately immerse in the acidulated water to prevent oxidisation.

Step 4: Cook the squid over a very hot griddle until tender (2 – 5 minutes).

Step 5: Combine the squid banana blossom, Vietnamese mint, coriander, scallion, dipping fish sauce, chilli and roasted peanuts. Toss salad well.

Step 6: Top with deep fried shallots and serve immediately.

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