Banana flower salad with pork and shrimps

(Goi Hoa Chuoi Tom Thit)

Vietnamese food is all about seasoning, so please make sure to respect the guidelines for the dressing. You might use less sugar if you do not have a sweet palate, but for theother igngredients you need to respect quantities.


– 100g – 150g banana flower (cut into very thin slices, like spaghettis) – 100g pork tenderloin – 100g shrimps – ¼ onion (slice) – 10g rau ram (can be replaced by sweet basil) – A big chilli (sliced) – 1-2 teaspoons fried sesame seeds – ½ teaspoon sesame oil – 1-2 teaspoons fried shallot – 2 tablespoons dipping fish sauce (nước mắm)


– 1 tablespoon sugar – 1 tablespoon lemon juice – 1 tablespoon white vinegar – A pinch of pepper – ½ teaspoon salt -> Blend all the ingredients for the dressing until sugar is dissolved completely.


Pork tenderloin: Boil over medium heat about 8 minutes. Remove from the heat; soak it in fresh water until cool enough to handle (5 – 10 minutes). Cut into 3-4 cm slices. – 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. – Marinate boiled shrimps and pork with 1 tablespoon of dressing sauce and 1 tablespoon of dipping fish sauce. Let it stand for about 1 – 3 minutes. – Marinate banana flower, fried shallot, white onion, rau ram or basil, chilli and ½ teaspoon of sesame oil with the rest of the dressing sauce. Then add marinated shrimps and pork and half a tablespoon of dipping fish sauce. Toss them together until well combined. Let it stand for about 1 – 3 minutes. – Transfer to a serving plate, sprinkle with sesame seeds. You can put a chilli flower on the top of the salad.

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