VietNamNet – Flowers add a certain flair to dishes as garnish. But when cooked, they can become delicate taste sensations. Try some Vietnamese flower recipes for your dinners.
Stir fried pumpkin flower with beef
Ingredients
Pumpkin flower 300 grams
Beef 200 grams
Fish sauce 1 tbsp
Vegetable oil 2 tbsp
Garlic 3-4 cloves
Salt 1/3 tea spoon
Cooking
Chose big pumpkin flowers, cut, remove wilted parts and stamen, then wash with water.
Slice the beef; marinate with garlic, fish sauce and seasoning for just a few minutes (optional: a dash of ground black pepper).
Heat the some oil in a pan, and fry the chopped garlic.
As the garlic browns, add the beef and stir in quickly, then remove to a dish.
Repeat with the pumpkin flowers, and then mix in beef.
Serve hot.
Marinated garlic flower
Ingredients
Garlic flower 500 grams
Sugar 50 grams
Chilli (optional) 10 grams
Salt 20 grams
Warm water 2 litres
Cooking
Mix the garlic flowers with salt, gently squeeze them, then wash and squeeze the water out.
Core and remove chilli seeds, then finely slice.
Mix warm water, sugar, salt and chilli together, and then soak the garlic flowers in it.
Marinate for 3-4 days. When the flowers are ready, remove cover and cut into shorter strips to serve.
Banana flower salad
Ingredients
Banana flower 500 grams
Dry shrimp 50 grams
Lean pork 100 grams
Pork skin 100 grams
Sesame seeds 30 grams
Peanuts 50 grams
Lemon 40 grams
Chilli (optional) 2
Sugar 20 grams
Fish sauce 2 tbsp
Vinegar 3 tbsp
Cooking
Discard thick old leaves of banana flower, and then slice.
Soak in water, mix in a little vinegar, then leave to dry.
Boil the pork and cut into strips
Clean the shrimp, remove shells, and then grind.
Fry and grind sesame seeds and peanuts
Chop one chilli and cut another into a flower (for how to cut a chilli flower, see picture)
Mix everything (except half of the pork skin and shrimp) in a large bowl. Pour the mix onto a large plate.
Top the mix with shrimp, pork and mint.
Serve cool.