1 banana flower from your garden or grocer
1 cup water
Juice and zest of 2 limes
2 starfruit
1 tsp NOMU Chicken STOCK, stirred into 250ml hot water
1 tsp NOMU Oriental Rub
2 skinless boneless chicken breasts
1 large mild chilli, seeds removed and thinly sliced
½ cup nuoc cham (see below)
½ cup ripped Vietnamese mint
Toasted sesame seeds to garnish
NUOC CHAM DIPPING SAUCE:
60g caster sugar
½ cup hot water
50ml fish sauce
30ml freshly squeezed lime juice
2 tsp rice wine vinegar
2 cloves crushed garlic
2 red chillies, finely chopped
Peel off the dark purple outer leaves of the flower. If you wish, you can keep these as ‘bowls’ in which to serve your salad. Discard the baby bananas. Slice the tender pale purple and yellow leaves into thin strips. Place immediately in a bowl with the water and lime juice to avoid discolouring. Thinly slice the starfruit and place in the bowl with the banana flower.
Heat the prepared Chicken STOCK in a saucepan with the Oriental Rub and gently poach the chicken breasts for 10 -15 minutes or until done. Set aside to cool, then shred.
To make the nuoc cham dipping sauce, simply dissolve the sugar in the hot water and combine with the other ingredients.
When you are ready to serve, drain the banana flower and starfruit and toss together with the rest of the ingredients. Serve in individual bowls, garnished with an additional sprig of Vietnamese mint, toasted sesame seeds and a slice of lime.
1 banana flower from your garden or grocer
1 cup water
Juice and zest of 2 limes
2 starfruit
1 tsp NOMU Chicken STOCK, stirred into 250ml hot water
1 tsp NOMU Oriental Rub
2 skinless boneless chicken breasts
1 large mild chilli, seeds removed and thinly sliced
½ cup nuoc cham (see below)
½ cup ripped Vietnamese mint
Toasted sesame seeds to garnish
NUOC CHAM DIPPING SAUCE:
60g caster sugar
½ cup hot water
50ml fish sauce
30ml freshly squeezed lime juice
2 tsp rice wine vinegar
2 cloves crushed garlic
2 red chillies, finely chopped
Peel off the dark purple outer leaves of the flower. If you wish, you can keep these as ‘bowls’ in which to serve your salad. Discard the baby bananas. Slice the tender pale purple and yellow leaves into thin strips. Place immediately in a bowl with the water and lime juice to avoid discolouring. Thinly slice the starfruit and place in the bowl with the banana flower.
Heat the prepared Chicken STOCK in a saucepan with the Oriental Rub and gently poach the chicken breasts for 10 -15 minutes or until done. Set aside to cool, then shred.
To make the nuoc cham dipping sauce, simply dissolve the sugar in the hot water and combine with the other ingredients.
When you are ready to serve, drain the banana flower and starfruit and toss together with the rest of the ingredients. Serve in individual bowls, garnished with an additional sprig of Vietnamese mint, toasted sesame seeds and a slice of lime.
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