Banana Blossom Salad

Ingredients:

½ cup Banana flower, shredded (soak in lime juice and water after cutting to avoid browning)
1/2 cup Chicken and pork, cooked and pulled (equal parts)
1/2 cup Bean sprouts
1/4 cup Star fruit, sliced (tossed with sugar)
2 Tbl Cilantro
2 Tbl Mint
2 Tbl Thai basil
2 Tbl Sawtooth coriander, rough chopped
3 Tbl Sesame seeds, toasted
3 Tbl Peanuts, roasted
2 Tbl Red jalapeños, sliced (no seeds)
3 oz Dressing
1 ea Banana flower petal

Dressing:

3 Tbl Fresh Lime juice
2 Tbl Red Boat fish sauce
1 tsp Black Pepper
1 tsp Salt

Directions:

  1. Peel banana flower leaves and slice thinly. Discard baby bananas between leaves. Soak shredded flower for at least 30 minutes in lime and water.
  2. Poach and pull chicken and/or pork.
  3. In a large mixing bowl, mix all ingredients well.
  4. Serve on banana petal and garnish with sesame seeds and sliced jalapeño peppers.
  5. Phu Quoc Anchovy

Fresh Shucked Oysters with Nuoc Mam Mignonette

Ingredients:

24 ea Fresh oysters, cleaned and shucked
¼ cup Cilantro leaves
4 ea Red Thai chilies, sliced thinly (no seeds)
3 oz Dressing

Directions:

  1. Shuck all oysters and serve on the half shell on a bed of crushed ice.
  2. Drizzle 3 oz of dressing evenly across all oysters.
  3. Place one cilantro leaf on top of each oyster and a slice of Thai chili on top for color.
  4. Serve with remaining mignonette in a side dish.

NUOC MAM MIGNONETTE

Ingredients:

1/2 cup Red Boat fish sauce
2 Tbl Palm sugar
3 Tbl Fresh lime juice
¼ cup Red wine vinegar
1 Tbl Minced carrots
1 tsp Minced garlic
1 tsp Minced shallots

Directions:

  1. Mix fish sauce, sugar, and lime juice and stir well until dissolved.
  2. Add remaining ingredients and mix well.

Thai Corn Cakes

Makes 4 servings

Ingredients:

2 cup Corn, off the cob
¼ cup Green onions, chopped
¼ cup Red bell pepper, minced
¼ cup Shallots, minced
1 cups All-purpose flour
1 tsp Sugar
2 ea Egg yolks
1 cups Cold water
2 Tbl Red Boat fish sauce
1 tsp Red Boat sea salt
For garnish Cilantro sprigs

Directions:

  1. Add flour and sugar and mix well.
  2. Add water and egg yolks to mixture and stir to incorporate well.
  3. Add Red Boat fish sauce.
  4. Add corn kernels, green onions, bell peppers, and shallots.
  5. Heat a fry pan on medium heat. Using a 1 oz. ladle, pour batter into pan and cook for 2 minutes on each side.
  6. Corn cakes should be ¼” thick and golden brown.
  7. Garnish with cilantro sprigs and a small pinch of Red Boat salt.