banana flower salad (nộm hoa chuối)

Banana flower, also called banana blossom or banana bud, lends a unique texture and a hint of astringency to this Vietnamese salad. A juicy sauce with sour lime, similar to nước chấm, permeates the dish. Vietnamese mint and kinh giới, also known as Vietnamese balm, add a distinct Vietnamese touch and pair well with the banana flower. Oyster mushroom provides great, full flavor while peanut and sesame add texture and nuttiness.

Easy and quick, this recipe simply requires pounding seasonings and mixing all the ingredients together. It is eaten all across Vietnam, typically served as an appetizer or side dish. Banana blossom should be soaked briefly in water and lime juice beforehand to reduce bitterness. The outer petals are removed and can be used as serving dishes.

Also try these similar recipes: green papaya salad (ຕໍາໝາກຫຸ່ງ), green banana salad (ຕໍາໝາກກ້ວຍ)

banana flower salad or banana bud salad, nộm hoa chuối


(serves 2)

2 clove garlic
2 bird eye chili
1 tablet palm sugar
1 lime juice
1/2 cup water
2 shallot, finely sliced
2 banana flower, finely sliced and soaked in water and lime juice about 15 minutes then drained and squeezed
8 oyster mushroom, sliced
8 stems vietnamese mint leaf, chopped
2 stem kinh giới leaf, chopped
½ cup peanut, roasted
2 tbsp sesame seed, toasted

• pound garlic, chili, salt, sugar, lime juice
• add water
• mix in shallot, banana flower, mushroom, mint, kinh gioi, peanut
• garnish with sesame seed
• serve