Boil the sliced banana blossom in a pot of water until tender, about
20 minutes. Remove and soak in the ice water with lemon juice for
about 1 hour, then squeeze until dry and set aside.
Place the duck in a saucepan and cover with 3/4 cup water. Poach over
medium-low heat for about 30 minutes. Remove from the heat and set
aside to cool, then shred the duck along the grain into thin strips.
Combine the banana blossom, duck, Dish Sauce Dip, polygonum leaves,
ginger, and peanuts in a large bowl, and toss until well blended.
Arrange the salad on a serving platter and sprinkle with the Crispy
Fried Shallots on top. Serve immediately.
Note: If banana blossom is not available, use 1-1/2 cups shaved celery
instead. Do not boil the celery but toss the fresh celery with all the
other ingredients. Alternatively, the duck breasts can be steamed,
baked, fried, or grilled.
Recipe by The Food of Vietnam by Trieu Thi Choi & Marcel Isaak, 2005
