Table Salad from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Mala
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 ...
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Cooking tools:
- Deep fryer
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Plate
- Paper towel
Ingredients
- 2 cups Hand-torn lettuce leaves (green leaf or butter lettuce hearts are best), bite size pieces
- ¼ cup Mint leaves
- 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
- ½ cup Shaved banana blossom, soaked in acidulated (lemony) water
- 2 to 3 medium Limes, cut into Southeast Asian style wedges
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