Banana blossoms are particularly beneficial for pregnant women as they can effectively reduce blood sugar levels, reducing the risk of gestational diabetes.
Additionally, this blossom is rich in fiber and iron, making it helpful for alleviating anemia during early pregnancy and supporting breast milk production after childbirth.
Various delectable dishes can be prepared using banana blossoms, including the popular banana blossom and beef salad.
Ingredients for Banana Blossom and Beef Salad:
– Beef flank: 400g
– Banana blossom: 200g
– Culantro: 1 handful
– Vietnamese coriander: 1 handful
– Ginger: 1 piece
– Lemongrass: 1 stalk
– Oyster sauce: 1 tablespoon
– Monosodium glutamate (MSG): 1 pinch
– Salt: 1 pinch
– Roasted peanuts: 100g
Salad dressing:
– Minced garlic: 1 tablespoon
– Chili: 1-2 pieces
– Fish sauce: 2 tablespoons
– Water: 3 tablespoons
– Sugar: 2 tablespoons
– Lime/lemon juice: 1.5 tablespoons
– Salt: a small pinch
– Monosodium glutamate (MSG): a small pinch
Tips for Slicing and Soaking Banana Blossoms to Prevent Browning
Banana blossoms contain a lot of latex, which causes them to turn brown when exposed to air. The following traditional methods help keep banana blossoms white and crisp:
The simplest method, commonly used in the West, is to directly grate the banana blossom in water and rinse repeatedly to remove the latex.
Place the banana blossom directly into a basin of water and use a sharp knife to thinly slice it. Stir and squeeze the grated blossom to release the latex, then transfer it to a second basin of clean water. Repeat this process until the banana blossom is white and crisp, without using any additional ingredients. It will remain fresh even after prolonged storage.
In another common method, prepare a basin of cold water mixed with lemon juice (from 2-3 lemons). The acid in the lemon neutralizes the latex, resulting in a white banana blossom. However, a drawback of this method is that the banana blossom may turn slightly yellowish if left to sit. Some people use vinegar, but it is less effective and can soften the banana blossom.
A newer method is to use crushed garlic cloves in the soaking water to effectively remove the latex. Adding ice cubes helps keep the banana blossom crisp. However, this method imparts a garlic flavor to the banana blossom, which may not be suitable for vegans or for dishes that exclude the pungent “five spices” (onions, garlic, chives, shallots, and leeks) or for offerings in religious ceremonies where garlic is restricted.
Instructions for Making Banana Blossom and Beef Salad:
– Thinly slice the banana blossom and soak it in lemon water for an hour to remove the latex. Rinse thoroughly and drain.
– Wash the Vietnamese coriander and culantro and cut into 2-3cm lengths.
– Roast the peanuts until golden brown and remove the shells.
– Thinly slice the beef flank and marinate it with the oyster sauce.
– Crush the ginger and lemongrass. Add them to a pot with approximately 300ml of water. Bring to a boil for about 2 minutes, then add the beef and blanch until it is just cooked through over high heat. Drain and mix with the salad dressing and banana blossom.
Banana Blossom and Beef Salad
– Wear gloves and squeeze the meat gently to absorb the flavors. Add the salad dressing last. When serving, place the salad on a plate and sprinkle with peanuts. Do not mix in the peanuts too early, as they will become soggy and lose their crispness.
Beef prepared this way is incredibly tender and flavorful.
