BANANA FLOWER SALAD WITH PORK AND SHRIMPS – Gỏi hoa chuối tôm thịt

Ingredients:

– 100g – 150g banana flower

– 100g pork tenderloin

– 100g shrimps

– ¼ onion (slice)

– 10g rau ram (replaced by sweet basil)

– A big chilli (sliced)

– 1-2 teaspoons of fried sesame seeds

– ½ teaspoon of sesame oil

– 1-2 teaspoons of fried shallot

– 2 tablespoons of dipping fish sauce

– 1 ea chilli flower

Dressing:

    – 1 tablespoon of sugar

    – 1 tablespoon of lemon juice

    – 1 tablespoon of white vinegar

    – A pinch of pepper

    – ½ teaspoon of salt

    -> Mix all of them until sugar is dissolved completely

Preparation:

    Pork tenderloin: Boil over medium heat about 8 minutes. Remove from heat; soak it in fresh water until cool enough to handle (5 – 10 minutes). Thinly slice it.

    Shrimps: Boil over high heat with fresh water and a little white vinegar or wine until opaque about 3 – 5 minutes. Remove from heat and rinse quickly them under running water. Then shell them.

Practice:

    1. Marinate boiled shrimps and pork with 1 tablespoon of marinated sauce and 1 tablespoon of dipping fish sauce. Let it stand about 1 – 3 minutes.

    2. Marinate banana flower, fried shallot, white onion, rau ram or mint, chillies and ½ teaspoon of sesami oil with the rest of marinated sauce. Then add marinated shrimps and pork and 1 and half tablespoon of dipping fish sauce. Toss them together until well combined. Let it stand about 1 – 3 minutes.

    3. Transfer to a serving plate, sprinkle sesami seeds for garnish. Then put a chilli flower on the top of the salad. To be served with “nuoc mam cham” dipping fish sauce and shrimp cake.

 

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