Nom Hoa Chuoi (Banana Blossom Salad)
A bright Vietnamese salad of tender banana blossoms tossed with fresh herbs, roasted peanuts, and a tangy lime-fish sauce dressing. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 14 oz canned banana blossoms in brine, drained
- ½ cup roasted unsalted peanuts, chopped
- 1 cup fresh mint and cilantro, mixed and chopped
- 2 limes lime, juiced
- 2 tbsp fish sauce
- 1 medium shallot, very thinly sliced lengthwise from root to tip
Instructions
- 1
Open the can of banana blossoms and pour the contents into a fine-mesh strainer set over a bowl, letting all liquid drain away for 30 seconds until no more drips.
- 2
Transfer the drained banana blossoms to a cutting board and slice them lengthwise (from the tip end to the root end) into thin 1/4-inch-wide strips, as if shredding a cabbage leaf.
- 3
Place the sliced shallot in a small bowl, pour 1 tablespoon of hot water over it, and set aside for 2 minutes until it softens slightly and the sharpness mellows.
- 4
Roughly chop the mint and cilantro leaves together (discard woody stems) until you have 1 loosely packed cup of mixed herbs.
- 5
In a small bowl, whisk together the lime juice and fish sauce with a fork until fully combined, about 10 seconds, creating the dressing.
- 6
Place the shredded banana blossoms in a serving bowl, then add the softened shallot slices along with any liquid in the bowl.
- 7
Pour the lime-fish sauce dressing over the banana blossoms and shallot, then toss gently with two spoons or a fork until evenly coated, about 20 seconds.
- 8
Scatter the fresh herb mixture and chopped peanuts evenly over the top of the salad, then toss once more to distribute.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- small bowl
- fork or whisk
- serving bowl
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