Banana Blossom Salad with Duck and Ginger (Goi Vit Bap Chuoi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 young banana blossom, finely cut 2 cups iced water 1 tablespoon lemon juice
2 duck breasts 1/2 cup Fish Sauce Dip 1 teaspoon finely cut rau ram (polygonum leaves)
1 tablespoon finely chopped ginger root 1 tablespoon coarsely ground peanuts 1 tablespoon fried shallots
1/4 cup cilantro leaves



1 Place the sliced banana blossom in cold water with lemon juice, and let soak for 1 hour. Boil (or steam) the duck in a shallow saucepan with a little water until tender. Let cool, remove skin and cut into thin slices. Drain the banana blossom, then toss in a large bowl with fish sauce dip, rau ram, ginger, peanuts and the sliced duck. Arrange on a platter and sprinkle with fried shallots. Garnish with cilantro leaves.
2 HELPFUL HINTS: If you can't find banana blossom, use shaved celery. In addition to boiling, the duck breast can be baked, fried or grilled.

Back