Nhorm Troyong Chek
1/4 Banana Flower, cleaned and cut into fine slices (soak in a pan of water mixed with lemon juice)
1/2 carrot, peeled and grated
1/4 cucumber, julienne
1/2 tomato, seeded and julienne
1/4 green bell pepper, finely sliced lengthwise
1/4 red bell pepper, finely sliced lengthwise
1/2 a shallot, sliced
1 garlic, sliced
1/4 cup mint
1/4 sweet basil
1 cup sliced grilled chicken
2 Tbsp ground peanuts
1 finely chopped shallot
2 cloves of garlic, chopped
1 sprigs of cilantro root, washed and chopped
1 red chili, chopped, seeds removed
1 tsp or more chicken flavor bouillon
1 kaffir lime leave
1 Tbsp chopped galangal
1 tsp fish sauce
1 tsp sugar
1 lime, for juice
2 green onions, finely diced ( use only the green part)
a sprig of sweet basil
half a lime
Prepare and cut vegetable accordingly.
For the dressing, add the shallot, garlic, cilantro root, chili, kaffir lime leave, galangal in a food processor and process it into a fine sauce. Remove and add chicken bouillon, fish sauce, lime juice and sugar. Adjust seasonings.
Squeeze the water our of the banana flower and mixed with the other sliced vegetables.
In a large salad bowl, toss all the vegetables, mint and basil together with the grilled chicken
Add 1/4 cup of dressing and toss. Add more if needed.
Sprinkle with peanuts, green onions and serve immediately.