Smashed Banana Delight with Coconut Elixir

For many, smashed bananas drizzled with coconut elixir isn't just a dish; it encapsulates the beautiful memories of childhood.

Delightful Smashed Bananas with Coconut Elixir

A friend from the Mekong Delta shared images of the smashed banana with coconut elixir, instantly transporting me back to the flavors of my childhood. It's a reminiscent journey to the past, as this dish has been a part of my life since childhood. Growing up away from my hometown in Saigon, opportunities to savor this delight have been rare.

In the Mekong Delta, especially in Ben Tre, every household has a small or large garden where they plant a few banana trees and several coconut palms. When children crave snacks, mothers and sisters roll up their sleeves to create some favorites using ingredients from the backyard. These dishes are simple, made from plants in the garden. From banana fritters, steamed bananas, to banana cakes...

But for us, the most beloved dish among these simple pleasures is smashed bananas. It's as easy as baking ripe bananas and then dipping them in coconut elixir, yet it never fails to tantalize our taste buds.

Could it be that the simplicity in preparation has kept the true flavor of the dish intact, making us – the children far from home, always nostalgic.

To craft the delectable smashed banana with coconut elixir, the crucial step is choosing the right bananas. For a delightful dish, opt for ripe yet slightly firm bananas, known in my Mekong Delta hometown as 'ripe and firm.' The peel should be green while the banana feels slightly firm to the touch, avoiding overly soft ones.

The bananas are then peeled and split in half. With a charcoal-filled stove, evenly heated, the bananas are grilled for the first time. At this point, my mother has a bag ready; as soon as the bananas are grilled, they are gently placed in the bag and lightly smashed to flatten them slightly.

Continuing, with skillful hands, my mother takes the smashed bananas for a second round of grilling. It may sound simple, but it requires meticulous effort – the charcoal must be hot, and the bananas need constant attention. Each piece of smashed banana is grilled to a golden brown on both sides. The aroma of the bananas is intoxicating! The enticing fragrance fills the air within the walls of our small kitchen.

The ripe and fragrant bananas, now destined for another round of grilling, this time over a charcoal stove. The aroma is intensified, making the stomachs of us young ones growl in anticipation. But there's no immediate gratification; the delicious bites must wait! What's the wait for? Of course, it's the renowned dipping sauce, a unique specialty of the people in the Mekong Delta – coconut elixir.

With coconut trees in the backyard, every dish comes with coconut water – whether fresh coconut water or dried coconut elixir. Almost every pastry in the Mekong Delta features coconut elixir. This smashed banana dish is no exception. My mother selects freshly harvested dried coconuts, grates and squeezes out the coconut elixir, only using the first extraction. Then, a touch of sugar and a pinch of salt are added. Once mixed, it's heated on the stove, stirring until the taste is a delightful balance of sweetness and saltiness.

When the coconut milk boils, my mother adds a bit of tapioca starch to create thickness. Stir until the coconut milk is smooth, not too thick nor too thin. Before turning off the stove, don't forget to add a handful of finely chopped spring onions; that's when the dipping sauce looks perfect.

Holding a freshly grilled piece of smashed banana, still warm, I deftly switch it between hands to avoid the heat. Then, I immerse it fully into a bowl of coconut elixir. Let me tell you, the cravings intensify, making way for the aromatic fragrance, sweet taste, earthy flavor, and rich creaminess to dance on our taste buds. The bowl of fragrant coconut elixir, rich and savory, and the extra dipped banana piece, our young selves savor every delicious bite without wasting any.

Depending on the region, the smashed banana, aside from being dipped in coconut elixir, might be sprinkled with crispy fried shallots and roasted peanuts. Nevertheless, no matter how it's eaten, smashed banana maintains an unwavering position in the hearts of the people in the Mekong Delta.

Culinary delights bring people together. I've befriended many from different regions, and when the topic of smashed bananas with coconut elixir comes up, there's an immediate desire to taste it. Those who've tried it remember, and whenever they visit the South, they seek out places that offer this dish to satisfy their cravings.

Even for us, the Mekong Delta children, though we can enjoy smashed bananas in Saigon, with the warm grilled banana and aromatic coconut elixir, there's still a sense of something missing. Perhaps it's the absence of my mother's humble kitchen, my father's small garden, the simple yet warm space... Above all, it lacks the comforting atmosphere of family, where no matter how delicious other dishes may be, none compare to the memories of my mother's freshly grilled smashed bananas.

Source: Thanh Thúy/ Vnexpress

***

Reference: Mytour Travel Guide