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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 discolouring. Soak and drain.
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.