Originally a rustic dish, it has now become a specialty in Vietnamese cuisine. In the south, it’s called “banana flower salad”. It’s a lifetime experience being exposed to an explosion of different flavors and amazing texture contrasts. The cooking process begins with the hard outer skin of the banana flower being peeled off and removed. Crispy banana flowers, faint floral scent. Next, cut it into fine julienne strips; Soak in a bowl of cold water mixed with white vinegar or lemon juice to prevent darkening. Then prepare boiled pork ears cut into pieces or shredded chicken breast, boiled and then let cool. 
Photo: beptruong.edu.vn
Thinly sliced sour star fruit, combined with bean sprouts, banana flower, thinly sliced big ears, basil, cilantro. To make the dipping sauce, along with sugar and vinegar, garlic, lemongrass, chili, lime juice and fish sauce are mixed in smooth proportions. When enjoying the dish, people put the salad on a plate of banana flowers, sprinkle the sauce evenly on top and sprinkle crushed roasted peanuts and fried chives on top. It looks more than a work of art. Just savor each bite and enjoy to the fullest the delicate flavor of the herbs, the crunchy taste of the bananas, the big ears, the tender chewiness of the chicken, the nutty flavor of the roasted peanuts and the harmony of the ingredients. spices….
Source: https://traveland.com.vn
