Banana Blossom Laj [Laab]: Paaj Tsawb Laj
Banana blossoms are edible and are great in soups, salad, garnishes, stew, soups, and so many other dishes. Today, I’ll show you how to make a banana blossom laab. It’s super easy & tasty to make. So I hope you all enjoy 🙂
Ingredients
For the Salad
- 2 cups cooked banana blossom (chopped)
- 1 small shallot or 1/4 red onion (sliced)
- 1/2 cup cilantro (chopped)
- 2-3 green onion stalks (sliced)
- 1 lemongrass stalk (thinly sliced)
For the salad dressing
- 1 Tbsp fish sauce
- 1 tsp mushroom seasoning
- 2 tsp lime juice
- 2 tsp ground chili flakes (more or less depends on you)
- 1 clove garlic (minced)
- 1 Tbsp toasted rice powder
- 1/4 tsp salt (optional)
Instructions
- Wrap the banana blossoms in foil and cook in a preheated oven at 350'F for about 1 hr or until it becomes tender and soft in the middle. Remove from the oven and allow it to cool. *I used 2 small banana blossom to add up to about 2 cups after cleaning. You can use 1 giant one if you only find big ones.
- Once cooled, remove the rough outer layers of the leaves until you've reached the tender inner layers. Remove any unwanted rough florets. Then cut the cooked blossom into bite size pieces. Set aside.
- In a bowl, add in all the ingredients for the dressing. Mix well. Add in the banana blossom, lemongrass, shallots, green onions & cilantro. Gently mix and taste to adjust seasonings. Serve over rice or as a side to pair it with grilled meat etc.
Video
Notes
Best eaten the day of or up to 2 days. It can be stored in the fridge.
If you don't want to use fresh banana blossom, you can buy the canned ones. If using canned banana flower, remove brine, rinse well, and blanch it in hot water for 1 minute. Remove and rinse in cold water. Then cut into bite size pieces and add in the dressing and herbs.
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