Banana Flower Salad
Nộm hoa chuối
Banana flower salad, or Nộm hoa chuối, is a popular salad in Vietnam. Fresh banana flowers, carambolas and chicken combine for tangy, fresh and spicy flavors.
The recipe is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.
- banana flower
- young banana tree trunk
- 10 oz (300g) boiled chicken white meat
- Sliced sour carambolas (star fruit)
- 6 3/4 oz (200g) soybean sprouts
- 3 1/2 oz (100g) toasted, crushed peanuts and sesame seeds
- 2 bunches indented vietnamese mint (rau răm)
- 6 limes (small)
- 2 teaspoons sugar
- sliced, seeded chili
- fish sauce (nước mắm)
- salt, pepper
- Cut the fresher parts of the banana flowers and the trunk in very thin slices, and soak them in
- water, to which you have added the juice of four limes, for about 15 minutes, then wash under
- running water.
- Shred the chicken white meat finely. Soak the carambola in water with a pinch of sugar.
- Drain thoroughly the banana flowers and trunk, then mix with all other ingredients, season with
- nuoc mam, pepper and the juice of the two remaining limes. Add the peanuts and sesame
- seeds last.
- In a plate, display the salad over a banana petal. Sprinkle some sesame seeds on top for
- decoration. Serve immediately.
Serving Size: 2-3
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Preparation Time: 30 minutes