How To Make Banana Inflorescence Salad

DIY Vietnamese foods
how to make banana inflorescence salad

This simple guideline below will show you how to make banana inflorescence salad in an easy way. Banana Inflorescence Salad is a ideal appetizer.

Ingredients:

  • 300g banana inflorescence
  • 100g beansprouts
  • 100g pork shoulder
  • 1 chicken egg
  • 100g skin of pork
  • 25g dried shrimp
  • 50g roasted sesame seeds
  • 100g roasted peanuts
  • 1 chili, seeded and minced
  • 1 lemon
  • To taste: Vinegar, sugar, coriander, fresh herbs, fish sauce.

(Read More: How to make Chicken Salad | How to make Green Papaya Salad)

Preparation:

  1. Remove bracts of banana inflorescence; soak slices of banana inflorescence in water mixed with salt and vinegar or alum; remove and pour cool, previously boiled water over and drain; mix with sugar and vinegar; set aside to marinate; clean beansprouts; wash and drain.
  2. Wash pork shoulder and skin of pork; boil in water until cooked; slice into long strips; soak dried shrimp until soft; pound and roast until fluffy.
  3. Beat the egg to make very thin omelet and cut into long, thin strips; rub roasted peanuts together with hands and blow the skin away; then grind; wash fresh herbs and coriander; soak in slightly saline water; then drain; mix fish sauce with vinegar, sugar, lemon to make sauce.
  4. Combine banana inflorescence, beansprouts, pork, shrimp pemmican, strips of omelet, chili in large bowl and sprinkle with the sauce; blend well before adding roasted peanuts and sesame seeds; transfer to a plate; garnish with fresh herbs and coriander.

Note: Dried shrimp can be replaced by small shrimp.