There are thousands of salad recipes in the world and Vietnam has not less than one hundred salad recipes. Vietnamese banana stem salad with chicken has a unique texture and taste which are worth cooking and trying in the country. It is a perfect mix of crunchy banana stems and firm chicken meat, a little spicy Vietnamese mints and crispy peanuts. The dressing is not oily or greasy but made from sugar, salt and lime juice. Thus the salad is sweet, sour and salty at the same time.
Ingredients for Vietnamese banana stem salad with chicken
Ingredients for this amazing salad include banana stems, chicken (boiled or raw), Vietnamese mints, peanuts, salt, sugar. The stem should be young enough so that it is a little tender, crunchy and juicy. It is better to use garden chicken farmed in the countryside because its meat is firm and sweet-tasty.
Directions of cooking delicious Vietnamese banana stem salad with chicken
Step 1: Wash and cut banana stems into strips or strings, which thickness depends on you. The stem strips should be soaked in a mix of water and lime juice so that the color does not change from white to brown or black and the strips remain crunchy.
Step 2: Shred chicken meat into small pieces. If the chicken is not boiled, you should boil them before shredding.
Step 3: Mince Vietnamese mints (optional).
Step 4: Mix banana stem strips, shredded chicken, Vietnamese mint, crushed peanuts, lime juice, sugar, salt using chopsticks.
How to serve this amazing salad?
Vietnamese banana stem salad with chicken can be served with steamed rice. In some regions such as Mekong Delta, they usually cook rice congee with a whole chicken, then remove the well-done chicken from the pot of congee, use the chicken meat to make a salad with banana stems. At last, they serve the rice congee with banana stem and chicken salad together. Eating the salad while sipping hot congee is a great way to enjoy your meals when it is rainy or hot in Vietnam.
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