Nom Hoa Chuoi (Banana Blossom and Pig Ear Salad), Made with Monk Fruit Sweetener

Method

1. Slice 500g banana blossom thinly and drop it straight into rice rinsing water, or cold water with lime and 1 tablespoon vinegar, for about 15 minutes so it stays pale and crisp. Rinse and shake dry.
2. Rinse 200g pig ear, rub it with salt, vinegar or white rice wine to clean it, then boil it for about 15 minutes until cooked. Lift it out to cool and slice it into thin strips.
3. Wash the Vietnamese balm and spearmint, drain and cut them into short lengths. Rinse the bean sprouts and drain. Slice the chilies. Roast the peanuts, rub off the skins and crush them.
4. Mix the dressing: crush and finely chop 2 garlic cloves with 1 chili, then whisk them with 2 tablespoons lime juice, 2 tablespoons kOBE Monk Fruit Blend, 4 tablespoons fish sauce and 1/2 teaspoon seasoning powder until dissolved.
5. Put the banana blossom, bean sprouts and pig ear in a large bowl with the dressing and toss for 5 to 10 minutes so the flavors soak in. Add the herbs and toss again.
6. Pile the salad onto a plate or into the banana blossom and scatter the crushed roasted peanuts on top.

Tips

• Roasting the peanuts over medium heat with constant stirring cooks them through without burning.
• Soaking the banana blossom the moment it is sliced keeps the color pale and the texture crisp.
• Rubbing the pig ear with salt, vinegar or white rice wine before boiling clears any smell.
• Let the dressing stand a few minutes so the kOBE Monk Fruit Blend dissolves fully, since pouring it too early leaves the salad flat.
• Drain the boiled pig ear completely before slicing, since wet ear makes the salad go watery fast.
• Tossing the salad for 5 to 10 minutes before the herbs go in keeps the leaves from bruising.