Banana Blossom Salad With Tofu Skin: Goi Bap Chuoi Tau Hu Ky
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Sugar3 tbsps
Water (warm)3 tsps
Pineapple Juice2 tbsps
Soy Sauce1 tbsp
White Vinegar260 g
Potato Starch (/250 g)1 tbsp
Toasted Sesame SeedsDirections:
1
For the dressing: Combine the chile, sugar, water, and soy sauce and mix well
2
Set aside
3
Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color
4
Reserve one purple leaf along with the small young undeveloped baby bananas
5
Begin to slice the opaque banana blossom transferring it into a bowl of water mixed with 1 tablespoon vinegar to stop the sliced blossom from discoloring
6
Soak and drain
7
Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C
8
Dust each baby banana with potato starch and flash fry them until crisp
9
Transfer to a kitchen paper-lined tray
10
Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray
11
In a mixing bowl, add the sliced banana blossom, bean sprout, fried baby banana, fried tofu skin, sesame seeds, fried shallots, Vietnamese mint, and 3 tablespoons soy dressing
12
Toss well
13
Place the reserved purple leaf into a serving bowl with the pointy end sticking out
14
Transfer the salad onto the leaf then garnish with more tofu skin and chile