Sườn non om chuối

Method

1. 1 Peel the green bananas, cut them into pieces, and immediately soak them in vinegar water for 15 minutes to prevent browning and reduce sap.
2. 2 Blanch the ribs for 3 minutes, then rinse off the foam.
3. 3 Sauté shallots with turmeric and shrimp paste for 2 minutes to remove the strong odor.
4. 4 Add the ribs and stir-fry for 5 minutes, then pour in 400 ml of water and simmer for 35 minutes.
5. 5 Add the bananas and simmer for another 20 minutes until they are soft and the sauce thickens, then sprinkle with plenty of perilla leaves.

With an appliance

• Pressure cooker 55 min

  Replace step 4: simmer the ribs under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; in step 5, continue cooking the green bananas with the lid open for 15 minutes to soften them without them falling apart.