Nộm hoa chuối (Banana Blossom Salad)
Ingredients
- 300 gWhite chicken (poached and shredded)
- 60 mlLime juice (squeezed)
- 3 tbspfish sauce
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and minced)
- 1 pcCarrot (grated)
- 50 gPeanut (roasted and crushed)
- 2 tbspFried onions
- 10 gMint fresh (chopped)
- 10 gFresh cilantro (chopped)
- 1 pcBanana blossom (finely sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after assembly to maintain crunchiness. Does not store well once dressed.
