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- 1 banana flower from your garden or grocer
- 1 cup water
- Juice and zest of 2 limes
- 2 poached chicken breasts, shredded
- 250 ml chicken stock
- 1 tsp NoMU Oriental Rub
- 2 starfruit
- 1 large mild chilli, seeds removed and thinly sliced
- ½ cup nuoc cham
- ½ cup ripped Vietnamese mint
- Toasted sesame seeds to garnish
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- nuoc cham dipping sauce
- 60 gm caster sugar
- ½ cup hot water
- 50 ml fish sauce
- 30 ml freshly squeezed lime juice
- 2 teaspoons rice wine vinegar
- 2 cloves crushed garlic
- 2 red chillies, finely chopped
Banana flower salad
Peel off the dark purple outer leaves of the flower. If you wish, you can keep these as ‘bowls’ in which to serve your salad. Discard the baby bananas. Slice the tender pale purple and yellow leaves into thin strips. Place immediately in a bowl with the water and lime juice to avoid discolouring.
Heat the chicken stock in a saucepan with the Oriental Rub and gently poach the chicken breasts for 10 -15 minutes or until done.
When you are ready to serve, drain the banana flower and starfruit and toss together with the rest of the ingredients. Serve in individual bowls, garnished with an additional sprig of Vietnamese mint, toasted sesame seeds and a slice of lime.
To make the nuoc cham dipping sauce simply dissolve the sugar in the hot water and combine with the other ingredients.
Serves 4
