Thursday, March 24, 2005

Nộm Nghêu Hoa Chuối

Banana Blossom Salad with clam

1 banana blossom, chiffonade
1 cup clam meat
1/2 red onion, thinly sliced
1/4 cup Thai basil, julianed
1 T fish sauce
1 t ginger, miced
1-2 clove garlic, minced
1 serrano chile, sliced
1 T sugar or to taste
1 T fresh squeezed lemon juice or to taste
1 T sesame seed, roasted

Remove the tough outer layer of the blossom, discard, along with the undeveloped baby bananas inside. Cut the blossom in half and start chiffonade from the tip. Toward the end, remove the baby bananas and chiffonade the rest. Soak babana blossom in lemon (or vinegar) cold water for 1-2 hrs. Drained.
In a small pot, boil water and cook the clam meats for 1-2 mins, drained.
In a large salad bowl, add clam meat, fish sauce, lemon juice, sugar, ginger, garlic, red onion and banana blossom, toss well.
Heat a small pan over medium, add sesame seeds. Stirr to ensure even roasting, until golden brown.
Add Thai basil, serrano chile. Sprinkle with sesame seeds, serve immediately.

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