Nộm hoa chuối (Banana Blossom Salad)

A crunchy salad where shredded banana blossom meets pulled chicken. The balance between lime acidity and the depth of fish sauce provides a sharp, refreshing bite.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 290
• Protein: 22 g
• Carbs: 24 g
• Fat: 12 g

Ingredients

• 300 g White chicken ( poached and shredded )
• 60 ml Lime juice ( squeezed )
• 3 tbsp fish sauce
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and minced )
• 1 piece Carrot ( grated )
• 50 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions
• 10 g Mint fresh ( chopped )
• 10 g Fresh cilantro ( chopped )
• 1 piece Banana blossom ( finely sliced )

Instructions

1. Poach the chicken

   Submerge the chicken in simmering water. Cook until the meat is opaque but remains supple. Remove and let cool slightly before coarsely shredding by hand to maintain texture.

2. Prepare the banana blossom

   Finely shred the banana blossom. Immediately plunge it into a large bowl of cold water with lime juice to prevent browning. It must remain crunchy and white.

3. Make the dressing

   Mince the garlic and Thai chili. Mix with fish sauce, white sugar, and lime juice. Stir until the sugar is fully dissolved; the dressing should lightly coat the back of a spoon.

4. Assembly and finishing

   Drain the banana blossom and grated carrots. Toss with the chicken and dressing. Add the chopped fresh herbs at the very last moment. Sprinkle with crushed peanuts and fried onions for contrast.

Chef's tips

• Do not skip the lemon water bath for the banana blossom, otherwise it will oxidize and turn gray in seconds.
• Shredding the chicken by hand allows the dressing to better penetrate the meat fibers.

Storage

Consume immediately after assembly to maintain crunchiness. Does not store well once dressed.