Recipe courtesy of Luke Nguyen
Banana Blossom Salad with Tofu Skin: Goi Bap Chuoi Tau Hu Ky
Total:
35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dressing:
  • 1 bird's eye chile, finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons warm water
  • 3 teaspoons pineapple juice
  • 2 tablespoons soy sauce
Banana Blossom Salad:
  • 1 banana blossom
  • 1 tablespoon white vinegar
  • Vegetable oil, for deep frying
  • 9 ounces/250 g potato starch
  • 1 sheet tofu skin, sliced into 3/4-inch/2 cm lengths
  • 1 handful bean sprouts, roots plucked
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon fried Asian shallots
  • 1 handful plucked Vietnamese mint leaves
  • 1 long chile, julienned

Directions

For the dressing: Combine the chile, sugar, water, and soy sauce and mix well. Set aside.

Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color. Reserve one purple leaf along with the small young undeveloped baby bananas.

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. Soak and drain.

Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C.

Dust each baby banana with potato starch and flash fry them until crisp. Transfer to a kitchen paper-lined tray.

Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray.

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. Toss well.

Place the reserved purple leaf into a serving bowl with the pointy end sticking out.

Transfer the salad onto the leaf then garnish with more tofu skin and chile.

IDEAS YOU'LL LOVE

Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

Recipe courtesy of Luke Nguyen

Fried Squash Blossoms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stuffed Squash Blossoms

Recipe courtesy of Emeril Lagasse

Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c