2 Ways to Make Delicious and Appealing Banana Blossom Salad with Oyster Mushrooms and Chicken Drumstick Mushrooms

Prepare the ingredients

Wash the Vietnamese coriander, mushrooms, and banana flower, then drain and cut them into thin strands.

Wash the carrot, cut a thin layer around it, then shred it.

Wash the cucumber, cut around it as well, then shred it.

Fry the Gluten and Sauté the Mushrooms

Marinate the gluten with a little fish sauce, then fry it in a hot pan with oil until it turns golden brown.

Prepare another pan, heat it, then add a little oil, and sauté the mushrooms for about 3 minutes until they are cooked.

Prepare the Dressing

Prepare a bowl, add 3 tablespoons of sugar, 1.5 tablespoons of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of chili sauce. Then stir well to create the dressing.

Mixing salad

The banana flower part you mix with vinegar and sugar for about 10 minutes before starting to mix.

Then you prepare a large bowl, add all the ingredients, then add the salad dressing and mix well.

Final product

The banana flower salad with oyster mushrooms and gluten is complete, with a sweet and sour taste making the dish even more appealing. The dish will taste better when you eat it with rice paper or vegetarian crackers.

Prepare the Ingredients

Soak the chicken drumstick mushrooms in diluted salt water for about 15 minutes, wash with water, drain, and then cut into small pieces.

Soak the shiitake mushrooms until soft, wash, and then chop finely.

Wash the banana flower, drain, and then julienne into thin strands.

Wash the Vietnamese coriander and lettuce, then also cut into strips.

Make the Salad Dressing

In a bowl, add 3 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of finely chopped chili pepper, then stir well until all ingredients are dissolved.

Sautéing mushrooms

You heat a pan on the stove, sauté a little cooking oil with some minced shallots.

Next, you add chicken thigh mushrooms and shiitake mushrooms to the pan, season with 1 tablespoon of vegetarian oyster sauce, and stir-fry until the mushrooms are evenly cooked.

Mixing the salad

You add 200 grams of shredded banana flower into a bowl, then add the sautéed mushrooms, briefly blanched tofu skin, Vietnamese coriander, and lettuce.

Next, you pour 2 ladles of dressing onto the salad and mix well.

After that, you add sliced horn chili and pour another ladle of dressing on top, continuing to mix evenly to complete.

Final Product

The banana flower salad mixed with chicken thigh mushrooms has extremely eye-catching and appealing colors.

The crispy banana flower, the sautéed mushrooms cooked to soft and sweet perfection combine with the cool sweetness of lettuce and the slightly spicy taste of Vietnamese cilantro and chili, all blended with a sweet and sour dressing, making it incredibly delicious.