Vietnamese Recipes – Simple but Sentational Banana Flower Blossom (Inflorescence) Salad with Chicken – Nom Hoa Chuoi Thit Ga
1/ Use pairing knife to peel off the hard cover of banana inflorescence. Slice them into small pieces. One small little trick to prevent banana flower from being blackened is to soak them in cold water added with brine water + lime juice for 20 minutes at least. After that set them aside to drain off.
2/ Beware of using breast or thigh of chicken. They would ramp up your favor compared to other components. Rinse them with water, add into 1/2tsp. of salt and cook them through for 15-20minutes over a medium heat. Remove them from the heat and set aside. When they are cooler, shred them into thin and fine threads.
3/ Fabulous recipe to make the sweet and sour dipping fish sauce:
1tsp. of lime juice + 1tsp. of rice vinegar + 1tsp. of sugar + 1/2tsp. of fish sauce + a pinch of minced garlic + a pinch of salt—>Mix them well to make all ingredients completely dissolved.
4/ How to marinate:
-Arrange banana flower + shredded chicken meat + sliced onions + sliced carrots onto a bowl. Pour into the prepared dipping fish sauce above and blend them well. Do it for 2 minutes before discard all the dipping sauce in a bowl and leave the mixture there.
-Continue to put in laska leaves + coriander + herbs onto the bowl. Stir them well while adding a tsp. of roast peanuts and a pinch of vinegar+sugar.
How to serve:
Arrange all components into a dish and let\'s enjoy your home-made salad!