A: Hello, guys. Welcome to VOV 24/7’s Food Delight. We’re really excited to share with you some cooking tips on today’s program. B: Hello, guys. Have you ever tried a banana flower salad? It’s a dish that has a wonderfully crunchy and fresh texture. In today’s program, we elevate the taste to a fancier version by combining banana flower with chicken. It’s easy to make, but really delicious.
A: I was tempted to stand over the salad bowl with my fork until the salad was gone. Banana flower salad is a refreshing dish that’s perfect for a tired day. Bright, crunchy banana blossoms with grilled chicken on top, perfect.
B: Today, we’ve invited Chef Phan Van Thuc of Old Hanoi Restaurant, 14 Ton That Thiep street. He’ll elaborate on the cooking process. I bet that Thuc’s 10 years of experience will help even the newbie cook handle this dish.
“Banana flower salad with chicken is a simple dish with familiar ingredients that are available in any Vietnamese kitchen. The main ingredients are chicken breast meat, banana flower, carrots, cucumber, peanuts, onion, garlic, and chilli. The banana flower should be firm, with tightly packed leaves. Peel off the outer leaves of the banana blossom, which are deep magenta in color. Slice into small pieces and soak in cold water, adding a little vinegar to keep it from turning black,” said Thuc.
B: The banana flower turns black when it is cut open and exposed to the air, so it’s important to quickly soak it in water with acidity. My tip is to use lime juice if you don’t have vinegar.
A: And even though the outer leaves of the banana blossom are too tough to be eaten, don’t throw them away. You can keep them for presentation.
B: Serving the salad in a banana leaf is a stylish way to present the dish. Thuc will elaborate on how to prepare the grilled chicken, the soul of this dish.
“You should make a little marinade for the chicken, pretty easy, with some pork fat, some lemon juice, salt, pepper, and garlic. You’ll need to marinate the chicken for at least 30 minutes before grilling. The chicken breast is then grilled over charcoal until golden on the outside and moist and delicious inside. Cook the chicken breasts just before making the salad and let them rest for a few minutes before mixing with other condiments,” said Thuc.
B: The finished chicken is tender and juicy on the inside with a savory, smokey crust. Just close your eyes and picture the perfect bowl of salad with grilled chicken breast on top of a bed of sliced banana blossoms, grated carrots, and sliced cucumber.
A: This salad is so filling and delicious that it can be served for either lunch or dinner.
“The dressing is the most important part of the salad. To make the dressing, sugar, vinegar, lime juice, and fish sauce are mixed. Garlic and chili are pounded to a smooth paste and added to the dressing. Mix the prepared banana blossoms with the grilled chicken, sliced carrots, cucumber, onion, and some Vietnamese herbs. Toss with the dressing and topped with chopped roasted peanuts. The salad is then served in a banana blossom outer leaf. This sweet-sour salad is a good choice for a summer day,” he said.
A: There are lot of different flavors combinations in one dish, making this salad a pure delight to eat.
B: Enjoy every single bite and make the most of the green herbs; the crispiness of the banana blossom, cucumber, and carrot; the smokey chicken; the roasted peanuts; and the sweet-sour dressing.
A: Banana flower salad with chicken is incredibly easy to make and tastes so much better than a store bought salad. Make some and email your photos to email@example.com. Or tag us on Facebook at VOV5 English Service.
B: For more recipes, visit vovworld.vn/Food-delight, where several recipes are already waiting. Join us again next week for more ideas for diversifying your menu. And now, good bye!