Quang Nam specialty, blanched bananas make a delicious dish that everyone loves.

Blanched bananas - a popular Quang Nam specialty because the ingredients to make this dish are not too fussy. With just a few bananas, some lemon, chili, ginger that can be found in the garden, and a few common spices such as salt, sugar, vinegar, you can make a plate of blanched bananas...

Tet cuisine in Quang Nam is very rich and unique. Among them, blanched banana is an indispensable delicacy in the kitchen of many families.

This specialty has many names such as sour banana pickle, sour banana pickle, sweet and sour sour banana pickle... but the most popular is still blanched banana.

The above name comes from an indispensable step in processing: using a heavy object to press down (blanch) the banana to reduce its astringency.

Blanched banana is considered an indispensable appetizer every Tet holiday in many rural areas of Quang Nam.

Although rustic, this dish is loved by many people because of its unique delicious flavor and moreover, it is also a familiar image of the traditional Tet holiday in the hearts of the people of Quang.

Blanched bananas are popular because the ingredients for this dish are not too complicated. With just a few bananas, some lemon, chili, ginger that can be found in the garden, and a few common spices such as salt, sugar, and vinegar, you can make eye-catching plates of blanched bananas for a family meal on Tet holiday with flavor and color.

Attractive blanched banana dish - Quang Nam specialty.

Making blanched bananas is not difficult but requires meticulousness. First is the preparation stage. Chili, garlic, and ginger are crushed to make the dish more spicy and beautiful.

Choose young bananas, peel off the outer skin, use a knife to cut horizontally or diagonally two-thirds of the fruit into thin, even slices. Once finished, put each fruit immediately in a bowl of lemon water to keep the bananas from turning black.

Next is the step of boiling the bananas. Whether the blanched bananas are white and beautiful or not depends on this step. A little salt must be added to the water to boil the bananas. When the water boils, add the bananas, wait until the bananas are just cooked, then take them out and put them in a bowl of ice water. If boiled for too long, the bananas will become mushy and the blanched banana dish will not be complete.

Finally, place the boiled bananas on a cutting board, place a blanched plate on top and use your hands to squeeze out all the bitter juice from the bananas. Then, arrange the bananas in a jar, add the pre-mixed pickle made from sugar, salt, vinegar, ginger, chili, and garlic, and wait a few days for the bananas to absorb the spices before serving.

After two to three days of blanching, the bananas are opaque white, soft, fragrant and spicy, with a harmonious blend of astringent, sour, spicy, salty and sweet flavors, stimulating the taste buds and bringing a strange feeling to the user.

Therefore, blanched bananas are often preferred as appetizers in the spring meals of Quang people. Sometimes, during Tet, when there is excess meat and fish, blanched bananas become a favorite snack of Quang people with a glass of beer or wine to celebrate the spring.

On a Spring day, visiting Quang Nam, passing through peaceful countryside, drinking Hong Dao wine, enjoying a plate of boiled bananas with five flavors: sour, spicy, astringent, salty, sweet, listening to the bustling spring colors and scents all over the land and sky, will surely be an unforgettable experience!

Source: https://danviet.vn/dac-san-quang-nam-qua-chuoi-su-dem-di-chan-ra-mon-ngon-chuoi-chan-van-nguoi-me-20250209234349291.htm