Nom Hoa Chuoi (Banana blossom salad)

This rustic dish has evolved into a specialty of Vietnamese cuisine and is known in the south as “gỏi hoa chuối.” Experiencing this dish is truly a delight, with its explosion of flavors and amazing texture contrasts. The preparation begins by peeling off the tough outer layers of the banana blossom and discarding them. The banana blossom has a delightful crunch and a subtle, slightly floral aroma. Next, slice it into fine julienne strips and soak them in a large bowl of cold water mixed with white vinegar or lemon juice to prevent browning. Additionally, prepare sliced boiled pig ears or shredded boiled chicken breast and allow them to cool.
Photo: beptruong.edu.vn

Thinly sliced sour star fruits are combined with bean sprouts, banana blossom, sliced pig ears, fresh mint, and cilantro. For the dressing, mix sugar and vinegar with minced garlic, lemongrass, chili, lime juice, and fish sauce in the right proportions. When ready to serve, the salad is placed in a beautifully arranged banana blossom bowl, lightly tossed with the dressing, and garnished with chopped roasted peanuts and crispy fried shallots. This dish is not just a meal; it's a piece of edible art. Enjoy every mouthful and savor the delicate herbal notes, the crunch of the banana blossom and pig ears, the tender juiciness of the chicken, the nutty richness of roasted peanuts, and the perfect balance of seasonings…