Name: Table Salad
Cuisine: Vietnamese
Ingredients: ½ cup Shaved banana blossom, soaked in acidulated (lemony) water; 2 cups Hand-torn lettuce leaves (green leaf or butter lettuce hearts are best), bite size pieces; ¼ cup Mint leaves; 2 to 3 medium Limes, cut into Southeast Asian style wedges; 4 to 6 small Long green chilies or other hot green chili; 4 to 6 Vietnamese sesame rice and tapioca cracker (bánh đa or bánh tráng mè), pre-toasted or toast over an open flame until puffed and slightly charred

Preparation info

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Ingredients

¼ cup Mint leaves
2 cups Hand-torn lettuce leaves (green leaf or butter lettuce hearts are best), bite size pieces

Method

Gently toss mint, lettuce and banana blossoms; arrange on serving platter.
Arrange lime wedges and chilies on a small plate.
Deep-fry or pan fry the rice/tapioca crackers until they puff (about 10 seconds); drain on paper towels, stack on a serving plate.

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Table Salad

Ingredients

Method

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