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    Ingredients
  • ½ cup Banana flower, shredded (soaking in lime juice and water)
  • ¼ cup Manchester Farms quail, pulled (equal parts)
  • ⅛ cup bean sprouts,⅛ star fruit, sliced (tossed with sugar)
  • ½ tablespoon cilantro, minced
  • ½ tablespoon mint, minced
  • ½ tablespoon Thai basil, minced
  • ½ tablespoon Sawtooth coriander, minced
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons peanuts, roasted
  • 2 tablespoons red jalapeños, sliced (no seeds)
  • 1 ounce dressing
  • 1 ounce Banana flower petal
  • Dressing
  • 2 cups lime juice
  • 1 cup Viet fish sauce
  • 2 tablespoons black pepper
  • 2 tablespoons salt
steps
  1. Peel banana flower leaves and slice thinly. Discard baby bananas between leaves. Soak shredded flower for at least 30 minutes in lime and water.
  2. Poach and pull chicken and/or quail.
  3. In a large mixing bowl, mix all ingredients well.
  4. Serve on banana petal and garnish with sesame seeds and peanuts.
  • from Chef Braden Wages of Malai Kitchen in Dallas, TX

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