🍽️ FittestMe.aiFoodsNutrients

Gỏi Chuối Recipe

Vietnamese · Salad · 45 min total

A refreshing Vietnamese banana blossom salad with a tangy dressing, crunchy vegetables, and savory shrimp and pork.

Ingredients

• 1 banana blossom (about 1 lb)
• 2 tablespoons lime juice
• 1/2 lb shrimp, peeled and deveined
• 1/4 lb pork belly
• 1 carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fried shallots
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, thinly sliced

Instructions

1. Prepare the banana blossom: Remove outer tough layers, thinly slice the inner core, and immediately toss with lime juice to prevent browning. Soak in water with a little lime juice for 10 minutes, then drain and squeeze out excess water.
2. Boil the pork belly in water until cooked through, about 10 minutes. Let cool, then thinly slice.
3. Boil the shrimp until pink, about 2-3 minutes. Drain, let cool, then halve lengthwise.
4. Make the dressing: In a small bowl, combine fish sauce, rice vinegar, sugar, garlic, and chili. Stir until sugar dissolves.
5. In a large bowl, combine banana blossom, carrot, mint, cilantro, shrimp, and pork. Pour dressing over and toss well.
6. Transfer to a serving plate, top with peanuts and fried shallots. Serve immediately.

Tips

• Banana blossom can be found at Asian markets; if unavailable, substitute with green papaya or cabbage.
• Adjust chili to taste.
• Best served fresh; leftovers may become soggy.

More about Gỏi Chuối →

AI estimate may be inaccurate · Terms