Preparation: 

Recipe for 4 peoples:

For the seasoning:

3 tbsp nuoc mam

2 tbsp lemon juice (yellow or green)

1 tbsp sugar

2 cloves garlic

1 fresh chilli (bird's eye chilli)

For the salad:

1 box of organic Mei Asia banana blossoms

200g deveined prawns (raw or cooked)

100 g pork belly in small pieces (or 100 g beef tenderloin)

1 handful of mint, basil, Vietnamese mint (rau răm) or cilantro, all coarsely chopped

1/4 cup coarsely chopped peanuts

2 tbsp sesame seeds

1 lemon

2 tbsp rice vinegar

1 cm fresh ginger, peeled and cut into julienne

3 cloves of garlic

For the pickles (vegetables in vinegar):

1/2 carrot peeled and grated

1/2 onion, cut into very thin slices

3 tbsp vinegar

2 tbsp of sour

3 tbsp crispy shallot oil (see recipe below)

5 small shallots, very finely chopped (theirs are the size of a clove of garlic, so 2 of ours)

5 tbsp cooking oil

1. Preparation of the crispy shallot oil: Pour the oil into a non-stick pan and add the shallots. As soon as the shallots begin to brown, mix lightly. Reduce the heat and cook over low heat until the shallots turn golden. Remove the skillet from the heat and set it aside.
2. For the fish sauce: Use a mortar and pestle. In the mortar put the garlic, the pepper and crush them until the mixture is fine. Then add the sugar and continue to pound then add the lemon juice. Use the pestle well to mix the sugar. Finish by adding the nuoc mam. Keep mashing until all the sugar is dissolved.
3. For the pickles: Put the sugar, vinegar and water in a bowl and mix well. Then add the carrots and onion. Store in the refrigerator. Crush 3 cloves of garlic and separate them into two parts. In a small bowl, put the shrimp, pork and half the pressed garlic. Add 1 teaspoon of nuoc mam (or chicken broth), 1 pinch of pepper and mix well.
4. In a frying pan, put 2 tablespoons of oil, heat and add the other half of the garlic. Cook for 2 to 3 minutes, then add the pork and shrimp mixture. Cook for 5 minutes (the time that everything is cooked). Mix well and serve.
5. Mix the drained banana flowers, pickles, minced ginger and a little shallot oil. Add a few spoonfuls of improved fish sauce. It takes enough for the banana flowers to be well impregnated. Add the fresh herbs, the meat and shrimp mixture, the fried shallots and mix again. Arrange on plates and sprinkle with crushed peanuts, sesame seeds and crispy shallot oil.