BANANA FLOWER SALAD WITH PORK AND SHRIMPS – Gỏi hoa chuối tôm thịt

Ingredients:

- 100g – 150g banana flower
- 100g pork tenderloin
- 100g shrimps
- ¼ onion (slice)
- 10g rau ram (replaced by sweet basil)
- A big chilli (sliced)
- 1-2 teaspoons of fried sesame seeds
- ½ teaspoon of sesame oil
- 1-2 teaspoons of fried shallot
- 2 tablespoons of dipping fish sauce
- 1 ea chilli flower
Dressing:

- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of white vinegar
- A pinch of pepper
- ½ teaspoon of salt
-> Mix all of them until sugar is dissolved completely

Preparation:

- Pork tenderloin: Boil over medium heat about 8 minutes. Remove from heat; soak it in fresh water until cool enough to handle (5 – 10 minutes). Thinly slice it.
- 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.

Practice:

1. Marinate boiled shrimps and pork with 1 tablespoon of marinated sauce and 1 tablespoon of dipping fish sauce. Let it stand about 1 – 3 minutes.
2. Marinate banana flower, fried shallot, white onion, rau ram or mint, chillies and ½ teaspoon of sesami oil with the rest of marinated sauce. Then add marinated shrimps and pork and 1 and half tablespoon of dipping fish sauce. Toss them together until well combined. Let it stand about 1 – 3 minutes.
3. Transfer to a serving plate, sprinkle sesami seeds for garnish. Then put a chilli flower on the top of the salad. To be served with “nuoc mam cham” dipping fish sauce and shrimp cake.