Banana Blossom Salad With Tofu Skin Goi Bap Chuoi Tau Hu Ky Recipes

YOUNG JACKFRUIT AND TOFU SALAD: GOI MIT DAU HU

Young Jackfruit and Tofu Salad: Goi Mit Dau Hu image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
3 teaspoons pineapple juice
2 tablespoons soy sauce
1 young green jackfruit, sliced into quarters
7 ounces/200 g crisp fried silken tofu, finely sliced
1 carrot, julienned
6 fresh mint leaves, sliced
6 fresh Asian basil leaves, sliced* (See Cook's Note)
6 perilla leaves, sliced*
1 tablespoon toasted sesame seeds
1/2 tablespoon fried Asian shallots* (See Cook's Note)
Fresh coriander (cilantro) sprigs, for garnish

Steps:

For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.

GREEN FIG AND TOFU SALAD: GOI VA TRON DAU HU

Green Fig and Tofu Salad: Goi Va Tron Dau Hu image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
2 tablespoons soy sauce
1 tablespoon pineapple juice
5 green figs
10 1/2 ounces/300 g fried tofu, finely sliced
3 tablespoons sesame seeds, toasted
Pinch freshly ground black pepper
10 fresh green mint leaves, roughly sliced* (See Cook's Note)
10 fresh Vietnamese mint leaves, roughly sliced*
5 perilla leaves, roughly sliced*
5 fresh fish mint leaves, roughly sliced*
5 sawtooth coriander leaves, roughly sliced*
1 long chile, julienned
4 tablespoons roasted peanuts, finely crushed

Steps:

For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.

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