Tofu and banana flower salad

Tofu and banana flower salad

Nộm hoa chuối đậu phu

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The father of Chef Y from the Hanoi Cooking Centre used to make this salad for him. Still very popular In the countryside, the salad is now considered slightly old-fashioned in Hanoi, but has nostalgic value for many people there.

Ingredients

Quantity Ingredient
1/2 teaspoon vinegar
2 banana flower petals
300g firm tofu
1 handful bean sprouts
1 handful coriander, roughly chopped
1 long red chilli, seeded and sliced
1/2 lime, juiced
Peanut and sesame mix

Method

  1. Add the vinegar to a bowl of cold water. Thinly slice the banana flower crossways, adding it to the vinegar water. Leave to soak for 15 minutes, to soften the banana flower slightly and prevent discolouration.
  2. Drain the banana flower well and place in a large bowl. Crumble the tofu over it and mix well, further breaking up the tofu as you go.
  3. Add the remaining ingredients and toss until evenly combined. Serve on a large platter.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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