Nộm Hoa Chuối Tôm Thịt (Banana Blossom Salad with Shrimp and Pork)
85% chuẩn vị · Vietnamese
A heartier version of the classic banana blossom salad, this variation includes succulent boiled shrimp and thinly sliced pork, adding protein and richness. It's a popular choice for a light meal or appetizer.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Banana blossoms2 large
- Shrimp200g, peeled and deveined
- Pork loin150g, thinly sliced
- Carrots1 medium
- Roasted peanuts1/2 cup
- Fresh mint leaves1/4 cup
- Fresh cilantro leaves1/4 cup
- Lime juice3 tablespoons
- Fish sauce2 tablespoons
- Sugar1 tablespoon
- Garlic2 cloves, minced
- Chili pepper1, thinly sliced (optional)
- Saltto taste
- Waterfor boiling and soaking
Các bước
- 1
Prepare the banana blossoms: Remove the tough outer purple leaves. Slice the tender inner part very thinly. Immediately soak the sliced blossoms in cold water with a little salt and lime juice to prevent browning and soften them.
- 2
Cook the protein: Boil the shrimp until pink and cooked through. Boil the thinly sliced pork until cooked. Drain and let cool. Slice the pork thinly if not already.
- 3
Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili (if using).
- 4
Prepare the vegetables: Peel and julienne the carrots. Drain and thoroughly squeeze the water out of the soaked banana blossoms.
- 5
Assemble the salad: In a large bowl, combine the squeezed banana blossoms, julienned carrots, cooked shrimp, sliced pork, fresh mint leaves, and cilantro leaves.
- 6
Dress the salad: Pour the prepared dressing over the salad ingredients. Toss gently to combine.
- 7
Serve: Garnish with roasted peanuts. Serve immediately.
