Banana Blossom Salad with Duck and Ginger
Banana Blossom Salad with Duck and Ginger
Try this quick and easy appetizer recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • Dressing:
  • ¼ cup Coconut milk
  • 1 tablespoon Lime juice
  • 2 teaspoons Fish sauce
  • 2 teaspoons Rice vinegar
  • 1 teaspoon Chilli sauce
  • 1+½ teaspoons Sugar
  • 1 teaspoon minced Garlic
  • 6 thin slices Ginger, julienned
  • 1 young Banana blossom, julienned
  • 2 cups Iced water
  • ¼ cup Lemon juice
  • 1 cooked Duck breast (about 8 ounces),shredded
  • Garnish:
  • 1 tablespoon fried Shallots
  • 1 tablespoon chopped Cilantro
  • 1 small fresh Red chilli,thinly sliced
  • Vietnamese Sorrel (rau thom)
  • Vietnamese Mint (rau ram)
  1. Combine dressing ingredients in a food processor or blender and blend until smooth. Set aside
  2. Place banana blossom into an iced water and lemon juice bath; soak until ready to use.
  3. Drain banana blossom well and combine with duck in a large bowl. Add dressing and toss.
  4. Transfer to a serving plate. Sprinkle with shallots, cilantro, Chilli and Vietnamese sorrel and mint; serve immediately
  1. Note:
  2. To prepare the banana blossom, cut a bit of the stem off. Carefully peel off a few of the outer petals, which are too tough for salad, but make an attractive serving bowl
  3. If using raw duck breast, pan-fry, meat-side down, for 10 minutes on low heat. Turn duck over and cook until done,10 to 12 more minutes. Cool before shredding

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