Top 10 Delicious Dishes Made from Banana Blossom That You Must Try

Ingredients:

• 130g chicken
• 150g banana blossom
• 20g Vietnamese coriander
• 1 chili
• 5 tbsp lemon juice
• 10g roasted peanuts
• 2 tbsp sugar
• 1/4 onion
• 1/2 carrot
• 10g mint
• 1 garlic clove
• 2 tbsp fish sauce
• 1 tbsp salt

Instructions:

Prepare the ingredients

• For the banana blossom, let it wilt slightly before slicing. Don't slice it right after harvesting. Prepare a large bowl of water, then add 1/2 tsp of salt and fresh lemon juice, stirring until dissolved. Slice the banana blossom and soak it in the water, rinsing it with cold water afterwards and letting it drain.
• Peel the carrot and either shred it with a grater or cut it into thin strips. Place it in a bowl, adding 1/2 tbsp sugar and 1 tbsp lemon juice to create a sweet and sour carrot mix.
• Peel and shred the onion, soak it in a mix of 1/2 tbsp sugar and 1 tbsp lemon juice. You can also add ice water to make the onion crispier.
• Rinse the Vietnamese coriander and mint, then chop them finely.

Cook the chicken

• Clean the chicken and cook it in boiling water with smashed ginger. Once the water boils, reduce the heat and cook until the chicken is just done. Cover the pot to let the chicken cook through. Afterward, remove the chicken and let it cool before shredding it into bite-sized pieces.

Prepare the dressing

• Peel and finely chop the garlic and chili.
• In a bowl, combine 1 tbsp sugar, 2 tbsp fish sauce, and 2 tbsp lemon juice to make the dressing. Stir until the sugar dissolves, then add the garlic and chili mixture.

Assemble the salad

• Rinse the soaked onions and carrots with cold water to reduce the strong taste.
• Place the shredded chicken, banana blossom, onion, carrot, Vietnamese coriander, and mint into a large bowl or basin. Add the dressing and toss everything gently to mix well.

Final product

• This Chicken and Banana Blossom Salad is a fragrant and unique dish, with the crunchy sweetness of the banana blossom, tender chicken, and the flavorful dressing. It's a refreshing and delicious dish, perfect for any occasion!

Ingredients:

• Pork trotters 1 kg
• Banana blossom 0.5 kg
• Shallots 4 bulbs
• Spring onions 5 stalks
• Lemon 2 fruits
• Thai basil 2 sprigs
• Seasoning 1 small amount (salt/sugar/seasoning powder/pepper)

Instructions:

Preparing the Pork Trotters

• Clean the pork trotters with a knife to remove any hair, then rub with salt to eliminate any odors, and rinse thoroughly with clean water.
• Once cleaned, chop the trotters into bite-sized pieces.

Preparing the Banana Blossom and Other Ingredients

• Prepare a basin of water, then add 1/2 tablespoon of salt and squeeze the juice of 2 fresh lemons into it. Stir to dissolve.
• Peel off the tough outer petals of the banana blossom, then split it in half and thinly slice it. Immediately place the slices into the salted lemon water to prevent browning.
• Rinse the banana blossom slices in cold water 2 to 3 times to remove excess bitterness, stirring gently to ensure full immersion. Let it soak for 20 minutes to release the sap.
• Peel and clean the shallots, then slice them. Wash the spring onions and chop them into small pieces. Clean and pluck the Thai basil leaves.

Simmering the Dish

• Prepare 1 liter of water in a pot and add the pork trotters. Add in the shallots and begin boiling.
• After 20 minutes, add 1/2 tablespoon of seasoning powder and 2 teaspoons of sugar, then continue to simmer the pork trotters until tender, approximately another 20 minutes.
• After 20 minutes, add the banana blossom slices and lower the heat, simmering for another 20 minutes to complete the dish.
• Finally, ladle the dish into a bowl and garnish with chopped spring onions, Thai basil, and freshly ground pepper. The dish is now ready to be served.

Result

• This dish offers an incredible taste with the savory, tender pork trotters that almost melt in your mouth. The fragrant shallots and soft, sweet banana blossoms make for an excellent and harmonious combination.

Ingredients:

• 1 banana blossom
• 1 kg of snails
• A small amount of herbs (perilla, cilantro, or basil)
• 3 stalks of spring onions
• 1 stalk of sawtooth coriander
• 2 tamarinds
• 2 cloves of garlic
• 3 chili peppers
• 1 tablespoon of fish sauce
• 2 tablespoons of cooking oil
• A little vinegar
• Common seasonings (sugar, salt, seasoning powder)

Preparation:

Cleaning the snails:

• Rinse the snails with water and soak them in a saltwater solution with a few chili peppers overnight to remove slime and impurities. After soaking, rinse the snails again and scrub them thoroughly to clean.
• Boil a pot of water with a pinch of salt, add the snails, and cook. You can also add some vinegar or sour tamarind in the boiling water to reduce the fishy smell of the snails. Once cooked, remove the snails from the water and use a skewer to extract the snail meat.
• After extracting the snail meat, marinate it with a little salt and vinegar, then rinse it several times with clean water.

How to clean the snails properly:

• To remove dirt and slime, soak the snails in rice water for about 2 hours.
• To eliminate the fishy smell, add some chili powder or smashed chili into the soaking water.
• Using vinegar in the soaking water also helps clean them effectively.

Preparing the banana blossom:

• Peel off the tough outer layers of the banana blossom, then carefully separate each layer. When you reach the tender inner part, slice the blossom into thin strips horizontally.
• Once sliced, soak the banana blossom in a saltwater solution with 2 tamarinds for at least 15 minutes.
• Rinse the banana blossom thoroughly with cold water and drain it in a colander.

Preparing the other ingredients:

• Peel and crush the garlic cloves, then chop them finely.
• Wash and chop the spring onions, sawtooth coriander, and herbs into small pieces.

Stir-frying the snails:

• Heat a pan over high heat, then add 2 tablespoons of cooking oil. Once the oil is hot and bubbles appear, add the garlic and sauté until it turns golden and fragrant. Then, add the snails and stir-fry.
• Season the snails with 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and ½ teaspoon of sugar. Stir well to ensure the snails absorb the seasoning.
• After about 10 minutes, when the snails release a fragrant aroma, add the banana blossom and stir quickly to mix the ingredients together. After 5 minutes, when the banana blossom is cooked, add the chopped herbs and stir for another 2 minutes.
• When everything is cooked, taste and adjust the seasoning if necessary, then turn off the heat. The dish is ready to serve!

Result:

• Stir-fried banana blossom with snails has an incredibly enticing fragrance. The banana blossom is perfectly cooked, crispy, and flavorful, while the snails are tender and savory. The combination of fresh herbs adds an extra layer of fragrance, making the dish visually appealing and incredibly delicious, making it a great choice for any family meal.
• This unique and innovative dish is sure to diversify the everyday menu of your family.

Ingredients:

• 500g eel meat
• 300g pork belly
• 600g banana blossom
• 100ml coconut water
• 1 tablespoon shrimp paste and fermented rice
• 50g shallots
• 50g ginger and garlic
• 100g herbs (like Vietnamese coriander, perilla, or spring onion...)
• 50g seasoning (salt, sugar, MSG, seasoning powder...)

Preparation:

Marinating eel and pork belly

• Clean the eel, cut into bite-sized pieces, then marinate with 1 tablespoon seasoning powder, 1 tablespoon fish sauce, 1 tablespoon MSG, and 1/2 tablespoon pepper. Mix well and let sit for 30 minutes.
• Clean the pork belly, cut into small bite-sized pieces, then marinate with 1 tablespoon fish sauce, 1 tablespoon chopped shallots, 1.2 tablespoons pepper, and 1 tablespoon seasoning powder.

Prepare the ingredients

• Cut the banana blossom into small pieces, wash well, and drain. Place in a large bowl, then add 1 tablespoon fermented rice, 2 tablespoons shrimp paste, and 2 tablespoons fish sauce. Mix everything thoroughly.
• Peel and finely chop the shallots. Clean the chili peppers, remove the seeds, and slice them thinly or chop them into rounds as you prefer. Pick and wash the herbs thoroughly before chopping them into small pieces.

Making the Eel Stew with Banana Blossom

• Add banana blossom, eel, and pork belly to a pot, then pour in the coconut water. Simmer for about 30-40 minutes until the eel and pork belly are tender and have absorbed the seasoning.

Result

• Eel Stew with Banana Blossom is a rustic dish, rich with the sweetness of eel and banana blossom, enhanced by the fragrant taste of shrimp paste. It pairs wonderfully with rice.

Ingredients:

• 1 kg of eel
• 1 banana flower
• 100 g of hot pot vegetables (lettuce, Vietnamese coriander, cilantro)
• 500 g of spring onions
• 1 turmeric root
• 1 ginger root
• 1 head of garlic
• 2 shallots
• 5 stalks of lemongrass
• 4 tomatoes
• 2 tablespoons of cooking oil
• 1/2 teaspoon of five-spice powder
• 1 teaspoon of fish sauce
• Seasoning to taste (salt, MSG, or bouillon)

Preparation:

Preparing the eel:

• Clean the eel, removing the slime, and gut it. Rinse thoroughly with saltwater.
• Chop off the eel's head and cut the body into bite-sized pieces.

Preparing other ingredients:

• Wash the turmeric root, peel it, and finely chop it.
• Clean the lemongrass, finely chop the root, and cut the stalk into segments.
• Peel the shallots, wash them, and slice them. Peel and mince the garlic.
• Scrape the ginger root, clean it, and chop finely. Wash the tomatoes and cut them into wedges.
• Trim the spring onions, clean them, and chop into pieces.
• Shred the banana flower, rinse it with water, and soak it in salted water.
• Wash the herbs (cilantro, Vietnamese coriander, lettuce) and soak them in salted water for about 10 minutes. Drain well.

Marinating the eel:

• Mix the eel with all the chopped turmeric, 1/2 of the garlic, ginger, lemongrass, and shallots. Then, add 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1 teaspoon of fish sauce, and 1/2 teaspoon of five-spice powder. Stir well and let the eel marinate for 30 minutes to absorb the flavors.

Stir-frying the eel and preparing the hot pot:

• Heat 2 tablespoons of oil in a pot, then sauté the garlic, ginger, lemongrass, shallots, and lemongrass stalks until fragrant. Add half of the tomatoes and stir-fry until softened, then add the eel to cook for about 10 minutes.
• Once the eel is nearly done, remove it from the pot and set it aside.
• In the same pot, add 1 liter of water and bring it to a boil. Then, add the remaining tomatoes and the eel back into the pot, adjusting the seasoning to taste. Reduce heat and let it simmer for another 10 minutes.
• When ready to serve, add the vegetables (banana flower, Vietnamese coriander, cilantro, lettuce, and spring onions) to the pot. Let them cook until tender, and then the hot pot is ready to be enjoyed.

Final Dish:

• The eel is sweet and tender, and the fresh vegetables blend harmoniously with the rich, flavorful broth. For an extra kick, you can add a few slices of chili and enjoy it with fresh noodles if desired!

Nguyên liệu:

• Bắp chuối 1 cái
• Chanh 1 trái
• Bột chiên giòn 75 gr
• Dầu ăn 100 ml
• Nước mắm 3 muỗng canh
• Bột ngọt 1 muỗng cà phê
• Tương ớt 1 muỗng canh
• Đường 1 muỗng canh
• Ớt bột 1 muỗng cà phê

Cách chế biến:

Sơ chế bắp chuối:

• Dùng tay tách bắp chuối thành những cọng nhỏ, sau đó ngâm bắp chuối vào trong thau nước chanh pha loãng để giúp bắp chuối không bị thâm đen. Tiếp tục gỡ bỏ nhụy trong bắp chuối rồi rửa sạch lại với nước.

Nhúng bột và chiên bắp chuối:

• Bắp chuối sau khi tách rời và rửa sạch bạn cho bắp chuối ra tô, đổ vào 75gr bột chiên giòn, đảo đều cho bột thấm vào bắp chuối. Bắc chảo lên bếp cùng với 100ml dầu ăn đun sôi (lượng dầu ngập bắp chuối), sau đó cho bắp chuối đã áo bột vào chiên trên lửa vừa khoảng 5 - 10 phút cho bắp chuối chín vàng đều thì vớt ra để ráo dầu.

Làm bắp chuối chiên nước mắm:

• Bắc một cái chảo khác cho vào 10ml dầu ăn (tận dụng lượng dầu còn dư khi chiên bắp chuối), rồi cho vào 3 muỗng canh nước mắm, 1 muỗng cà phê bột ngọt, 1 muỗng canh tương ớt, 1 muỗng canh đường, 1 muỗng cà phê ớt bột khuấy tan hỗn hợp cho sánh vàng lại khoảng 3 phút trên lửa vừa. Cuối cùng bạn cho bắp chuối đã chiên vàng vào đảo đều thêm 3 phút rồi tắt bếp.

Thành phẩm:

• Bắp chuối giòn rụm hòa quyện với vị mặn mặn ngọt ngọt của nước mắm, ăn kèm cơm trắng sẽ cực kì ngon miệng đấy. Món ăn vô cùng dễ làm này sẽ khiến gia đình bạn tấm tắc khen ngon.

Ingredients:

• 500 gr pork ribs
• 1 banana blossom
• 2 tomatoes
• 2 sour fruits (or 3 tablespoons tamarind paste)
• 1 piece of ginger
• 3 spring onions
• 3 shallots
• 1 lime
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• Salt and seasoning powder to taste

Cooking Method:

Prepare the pork ribs:

• Wash the pork ribs thoroughly under cold water, rubbing them lightly to remove any dirt and slime. Then cut the ribs into bite-sized pieces.
• Next, blanch the ribs in boiling water with sliced ginger and chopped spring onions to remove any unpleasant odor.
• When the ribs are slightly browned on the outside, remove them and set aside in a bowl.

Prepare other ingredients:

• Slice the banana blossom thinly and place it in a bowl of water with lime and salt to remove any bitterness. Rinse well with cold water 2-3 times, then drain.
• Wash the tomatoes and cut them into wedges.
• Peel and slice the shallots thinly. Clean the spring onions and cut the green leaves into small pieces, slicing the ends in half.

Sauté and simmer the pork ribs:

• Heat 2 tablespoons of oil in a pan. Once hot, add the sliced shallots and sauté until fragrant.
• Add the pork ribs and stir-fry until they are evenly browned. Season with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 2 teaspoons seasoning powder. Continue stirring until the ribs are well-coated in the seasoning. When the ribs are slightly charred, add 1.5 bowls of water to the pan and simmer to cook the ribs.
• When the water starts to gently boil, transfer the ribs to a pressure cooker and cook for about 20 minutes to make them tender.

Make the soup:

• In a large pot, add the softened ribs and the broth from the pressure cooker.
• Cook for about 5-7 minutes, then add the tomatoes and 2 sour fruits. Let it cook for another 10 minutes.
• Once the tomatoes are softened, adjust the seasoning to your family’s taste. Then add all the banana blossom slices to the pot, gently pressing them down with chopsticks to submerge them in the broth. Let it cook for another 5 minutes.
• Serve the banana blossom and pork rib soup in bowls, garnishing with a little chopped spring onion and the green tops of the onions before serving.

Final Result:

• The banana blossom and pork rib soup is a refreshing, slightly sour dish with the richness of the pork broth, balanced by the gentle sourness of the tomatoes and sour fruits. The crisp, chewy banana blossom and tender pork ribs create a perfect combination that pairs wonderfully with hot rice.

Ingredients:

• Banana blossom 500 grams
• Pig's ear 1 piece
• Roasted peanuts 20 grams
• Carrot 1/2 piece
• Lime 1 piece
• Chili 2 pieces
• Thai basil 10 grams
• Seasoning powder 1/2 tablespoon
• MSG 1/2 tablespoon
• Sugar 1 tablespoon
• Fish sauce 2 tablespoons
• Salt 4 tablespoons

Preparation:

Prepare the ingredients

• Let the banana blossom wilt slightly before slicing; do not slice right after picking it. Prepare a large basin of water and add 1/2 tablespoon salt and fresh lime juice, stirring to dissolve.
• Slice the banana blossom and soak it in the prepared water with salt and lime for about 20 minutes, then rinse it with cold water and let it drain.
• Mix 2 tablespoons of vinegar and 1 tablespoon of salt. Rub this mixture onto the pig's ear thoroughly.
• After rubbing with salt, use a knife to clean the pig's ear thoroughly, ensuring all parts are clean.
• Peel the carrot and slice it into thin strips.
• Finely chop garlic. Slice the chili. Squeeze the lime for juice.

Boil and marinate the pig's ear

• Boil a pot of water with a pinch of salt and some shallots. Add the pig's ear and cook for 10 minutes to ensure it's fully cooked and free from any odor.
• Once the pig's ear is cooked, remove it and place it into a bowl of ice water for a final rinse. The ice water will make the ear crispier and tastier.
• After rinsing, use a knife to slice the pig's ear into thin pieces, about 0.3 cm thick.
• In the sliced pig's ear, add 1/2 tablespoon of MSG and 1/2 tablespoon of seasoning powder. Mix well and marinate for 15 minutes.

Make the dressing

• In a bowl, add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 2 cloves of garlic, 1/2 chopped chili, and the juice from 1 lime. Adjust the taste to suit your family’s preference.
• Stir well to combine.

Assemble the salad

• In a large bowl, combine the banana blossom and carrot shreds. Add 1 tablespoon of salt and mix. Then use your hands to squeeze out excess water, transferring the mixture into a new bowl.
• Add the dressing to the banana blossom and carrot mixture and toss well.
• Next, cut the Thai basil into small pieces and add it to the bowl. Add the marinated pig's ear and roasted peanuts, then mix everything together. Plate the dish and garnish it beautifully to serve.

Final Result

• This banana blossom salad with pig's ear is not only delicious but also nutritious, with the pig's ear providing a chewy, crunchy texture. The banana blossom and vegetables soak up the tangy, spicy dressing, making this dish irresistibly appetizing. It's perfect when paired with shrimp crackers or white rice. Enjoy your meal!

Ingredients:

• 1 banana blossom
• 300g fresh shrimp
• 300g pork belly
• 1 carrot
• 2 onions
• 50g roasted peanuts (peeled)
• 3 limes
• 2 tablespoons fried onions
• 1 tablespoon minced garlic and chili
• Some Vietnamese mint
• 10 pieces of shrimp crackers (fried crispy)
• 3 tablespoons fish sauce
• 2.5 tablespoons vinegar
• A pinch of salt and sugar

Preparation:

Preparing the banana blossom and vegetables

• Prepare a bowl of water mixed with the juice of one lime, then slice the banana blossom and soak it in the lime water. Leave it soaking until it’s time to mix the salad to prevent browning.
• Peel and thinly slice the carrot and onion. Mix them with 1/2 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of vinegar, and let them soak until it’s time to prepare the salad.
• Pick the leaves of the Vietnamese mint, wash the bean sprouts, and drain them.

Preparing the pork and shrimp

• Wash the shrimp and set aside to drain.
• Rub the pork belly with salt thoroughly, rinse it under cold running water. For a fresher taste, blanch the pork in boiling water for 1-2 minutes.

Boiling the pork and shrimp

• In a pot, bring water mixed with 1 teaspoon of salt and 1/2 tablespoon of vinegar to a boil, then add the pork and cook over medium heat for about 30 minutes.
• Once the pork is done, remove it and place it in cold water to cool, then slice it thinly.
• In the same pot of boiling water, add the shrimp and cook for about 5 minutes, then remove and let them cool before peeling the shells.

Making the dressing for the salad

• In a bowl, mix 5 tablespoons of sugar, the juice of 2 limes, 2 tablespoons of water, 1 tablespoon of minced garlic and chili, and 3 tablespoons of fish sauce. Stir until the mixture is well combined.

Mixing the banana blossom salad

• In a large bowl, combine the shredded banana blossom, sliced pork, carrot, onion, and the fish sauce dressing. Gently toss for about 3 minutes until everything is well coated. Finally, plate the salad, arrange the shrimp on top, sprinkle with fried onions, roasted peanuts, and garnish with some Vietnamese mint. Serve with crispy shrimp crackers and additional garlic-chili fish sauce for extra flavor if needed.

Final dish

• This shrimp and pork belly banana blossom salad is a perfect blend of colors and flavors. The crunchy, sweet banana blossom, rich pork, and succulent shrimp are all complemented by the tangy fish sauce dressing, the fresh carrot slices, aromatic fried onions, and crispy peanuts, making it an absolute family favorite.

Ingredients:

• 1 banana blossom
• 100g bean sprouts
• 1 carrot
• 100g roasted peanuts (coarsely ground)
• 1 garlic bulb
• 2 chilies
• 20g coriander and mint leaves
• 30g seasoning (salt, fish sauce, sugar, vinegar, etc.)

Preparation Steps:
Preparing the ingredients

• As mentioned earlier in the recipe, prepare the banana blossom as instructed.
  Wash the carrot thoroughly, peel it, then shred it into thin, long strips. Rinse the 100g bean sprouts well, removing all their skins during the process.
• Pick fresh coriander and mint leaves, wash them clean, and chop finely. Mince the garlic and chili.

Making the Salad

• In a bowl, combine the banana blossom, shredded carrots, and bean sprouts. Add fresh lime juice and mix well. Season with sugar, salt, fish sauce, and vinegar until it suits your taste.
• Once mixed, add the minced garlic and let the banana blossom soak in the flavors for about 10 to 15 minutes before serving. Lastly, sprinkle the roasted peanuts on top to prevent them from becoming soggy.

Final Result

• The final product is a crunchy, tangy banana blossom salad that's perfect for the whole family. Not only can everyone enjoy it, but it's also a favorite dish at social gatherings for the men.