Nhom Trav
Cambodian banana flower salad: thinly-sliced banana flower tossed with herbs, peanuts, fried shallots, lime and a salty-sweet dressing. The banana flower is bitter at first, but sliced thin and rinsed, it goes pale and floral. Eats as a starter or alongside grilled food.
Overview
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.
Ingredients
Salad
- 1 banana flower (around 400 g; outer red leaves discarded)
- 1 lemon (for the soaking water, juice)
- 200 g firm tofu (cubed and pan-fried until golden)
- 1 carrot (small, julienned)
- 50 g beansprouts
- A small bunch Thai basil
- A small bunch coriander
- A small bunch mint
- 4 spring onions (sliced)
- 50 g roasted peanuts (chopped)
Crispy shallots
- 4 shallots (thinly sliced)
- 4 tablespoons vegetable oil
Dressing
- 3 tablespoons lime juice
- 2 tablespoons light soy sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1-2 bird's-eye chillies (finely sliced)
- 2 garlic cloves (crushed)
- 2 tablespoons water
Method
Stage 1 - Banana flower
- Fill a large bowl with cold water and the lemon juice.
- Discard the outer 2-3 red leaves of the banana flower; save the small immature finger-like flowers inside (remove the woody stamen).
- Slice the flower itself crosswise as thinly as possible with a sharp knife (1-2 mm).
- Drop the slices straight into the lemon water as you work - they brown otherwise.
- Soak 10 minutes; drain; squeeze gently.
Stage 2 - Crispy shallots
- Heat the oil in a small pan over medium heat.
- Cook the shallots 6-8 minutes, stirring, until deep golden and crisp. Don't burn - they go from done to over fast.
- Lift onto kitchen paper.
Stage 3 - Dressing
- Whisk the lime juice, soy sauce, palm sugar, chillies, garlic and water until the sugar dissolves.
- Taste; should be balanced sour-salty-sweet with heat. Adjust as needed.
Stage 4 - Combine
- Toss the banana flower, tofu, carrot, beansprouts, basil, coriander, mint and spring onions in a wide bowl.
- Pour over the dressing; toss to coat.
Stage 5 - Serve
- Pile onto a platter.
- Top with peanuts and crispy shallots.
Notes
- Banana flower is essential: Cambodian, Thai, Vietnamese groceries stock fresh banana flowers. Tinned ones (in brine) work as a substitute - drain and rinse well.
- Slice immediately into acid: The cut surfaces oxidise within minutes. Keep them submerged.
- Crispy shallots: Worth the small effort - the textural contrast against the soft flowers is the dish.
Storage
- Best eaten right away. Soak banana flower up to a few hours ahead; assemble at the last minute.
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