Nộm Hoa Chuối Chay (Vegetarian Banana Blossom Salad)
80% chuẩn vị · Vietnamese
A flavorful vegetarian take on banana blossom salad, this version omits fish sauce and uses soy sauce or a vegetarian alternative for umami. It's still packed with fresh herbs, crunchy peanuts, and a zesty dressing.
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Nguyên liệu
- Banana blossoms2 large
- Carrots1 medium
- Roasted peanuts1/2 cup
- Fresh mint leaves1/4 cup
- Fresh cilantro leaves1/4 cup
- Lime juice3 tablespoons
- Soy sauce (or vegetarian fish sauce)2 tablespoons
- Sugar1 tablespoon
- Garlic2 cloves, minced
- Chili pepper1, thinly sliced (optional)
- Saltto taste
- Waterfor 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
Prepare the dressing: In a small bowl, whisk together lime juice, soy sauce (or vegetarian fish sauce), sugar, minced garlic, and sliced chili (if using).
- 3
Prepare the vegetables: Peel and julienne the carrots. Drain and thoroughly squeeze the water out of the soaked banana blossoms.
- 4
Assemble the salad: In a large bowl, combine the squeezed banana blossoms, julienned carrots, fresh mint leaves, and cilantro leaves.
- 5
Dress the salad: Pour the prepared dressing over the salad ingredients. Toss gently to combine.
- 6
Serve: Garnish with roasted peanuts. Serve immediately.
