We started with a veganized version of this dish. I love banana flower, and this really was one of the best banana flower salads I’ve had! It was so fresh, zesty, sweet, herby, and citrusy, with lots of crunchy textures to make for a really satisfying bite. The fragrant Thai basil was complimented by crunchy peanuts, lime, and onion. And you got some nicely marinated and juicy fried tofu pieces. Yummy!

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