Table Salad and Condiments from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand
Toss mint, bean sprouts, cabbage/lettuce, and banana blossoms until well mixed. Transfer to a serving platter, arranging limes around perimeter. Place on table along with shrimp sauce and chili sau...
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Cooking tools:
- Mixing bowl
- Tongs
- Serving platter
- Serving bowl
Ingredients
- ½ cup Shaved banana blossom, soaked in acidulated (lemony) water
- 2 to 3 medium Limes, cut into Southeast Asian style wedges
- ½ cup Lemongrass-chili Oil or Vietnamese chili sauce (tương ớt đõ) or store bought chili sauce
- if desired Vietnamese-style shrimp paste (fine shrimp sauce)
- 2 cups Bean sprouts, trimmed, about ½ pound
- 1 cup Mint leaves
- 1 cup Shaved green cabbage, about ⅛ inch (0.3 cm.) thick or torn lettuce (romaine or escarole), bite size pieces
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