Vietnamese cuisine doesn't win any points for complexity. Many of dishes can be made using materials and ingredients that can be found right in the garden, and “chuoi dau om” is one of the most popular.

The English translation of "Stewed bananas and tofu" doesn't really do this dish justice. The slabs of deep-fried tofu are mixed with young banana slices and mushrooms and seasoned with a sprinkle of fresh perilla.

However, “chuoi dau om” would not be “chuoi dau om” without fermented ricewine, a rice alcohol like Japanese sake but in Vietnam, it is used more like vinegar.

The slabs of deep-fried soy (tofu) are doused in a young banana slides and mushroom and seasoned with a speckle of fresh perilla. The tofu should be primarily fried before stewing Peel the young banana and soak in water until the resin discharged Put all together bananas, tofu, fermented rice, water, green onions ... ....and stew for about 20 minutes until the liquid becomes dense. The dish could be served with bread and vermicelli.

Here is how to cook the vegetarian dish, which originated in the North of Vietnam:

Peel the young banana and soak it in water until the resin is discharged. Slice bananas and boil in water until they become soft.

Meanwhile, the tofu should be fried before stewing.

Put together the bananas, tofu, fermented rice, water, green onions and stew for about 20 minutes until the liquid becomes dense. Add ingredients and perilla after turning off the heat.

The dish can be served with bread and vermicelli and is best on cool days at the end of Fall.

By: Tran Thanh Giang