Vegetarian dishes made from banana plants by Cao Dai region and Buddhist followers in Tay Ninh province

The banana plant is widely cultivated not only for its fruit but also for its other parts such as the blossoms, corms and stems which can be prepared into a variety of dishes. Banana-based dishes are highly nutritious, offering significant amounts of vitamins B6 and C, minerals (potassium, magnesium, iron) and abundant dietary fiber (pectin, resistant starch). These nutrients support digestion, stabilize blood sugar levels, enhance cardiovascular and neurological function, aid in weight loss, improve mood, and boost the immune system. Given these benefits, banana-based dishes are widely popular and frequently chosen by enthusiasts for vegetarian cuisine.

Using the humble and familiar banana plant, the people of Tay Ninh create a variety of delicious vegetarian dishes to serve the local religious community. One such dish is a vegetarian take on “anchovies”. Banana blossoms are boiled until tender, drained, and stripped of their tough central cores; they are then tossed with wheat flour specifically, three layers of flour are dusted over one kilogram of blossoms, with the mixture shaken thoroughly after each application to ensure the flour coats them evenly. Finally, the blossoms are fried in hot oil over low heat until they achieve a beautiful golden hue and a crispy texture. Once the banana blossoms turn a rich golden yellow, remove them and place them in a basket to drain off the excess oil. Next comes the step of braising the anchovies. Heat oil in a pan, sauté shallots until fragrant, then season with soy sauce, sugar, MSG and pepper. Because the anchovies undergo a two-step cooking process, frying and braising, they remain delicious even when stored for several months, especially when served with hot rice or cylindrical glutinous rice cake (banh Tet).

The next dish is battered banana fritters made from thinly sliced ​​banana pieces; these are soaked in lemon water to reduce astringency and prevent discoloration. A thick batter is prepared by mixing crispy frying flour with seasonings and adding flattened young green rice flakes (com dep) and the banana slices. The bananas are then fried in hot oil over low heat until golden and crispy, then removed and served with chili sauce.

Next is the shredded chicken salad. Take the tender core of a banana blossom and boil it, adding a little vinegar to the water to keep it white, then remove, squeeze out the excess water and shred it. Fry the fresh bean curd sheets until golden and cut them into thin strips; also, soak the agar-agar and cut it into pieces. Thoroughly toss the mixture consisting of banana, bean curd skin, agar-agar jelly, shredded pickled scallion bulbs, and thinly sliced ​​onion, with lime juice and seasonings; let it sit for about 15 minutes, then transfer to a serving plate and garnish with a few slices of chili and a scattering of Vietnamese coriander. The shredded chicken salad features a slightly astringent taste, a balance of sweet and sour flavors and the pungent aroma of onions; it aids digestion and is served with prawn crackers.

From a spiritual perspective, vegetarianism is a way of cultivating oneself and embracing the humane values ​​of life. People adopt a vegetarian diet to sincerely cultivate goodness, seek peace and maintain inner serenity amidst the hustle and bustle of life. Vegetarian cuisine contributes to nature conservation, guiding people toward activities that harmonize with the natural world and bringing them closer to the values ​​of truth, goodness and beauty. The culinary art of using the banana plant featured in the menus of eateries, vegetarian restaurant chains, and vegetarian markets across Tay Ninh province helps boost the local economy while attracting visitors and showcasing the local culture to travelers from near and far./.