Banana Flower Salad

Nộm hoa chuối

Banana Flower Salad
Your rating: None Average: 4.5 (4 votes)
Author: Chef Corlou
Date: 11-9-10
Servings: 2-3
Prep Time: 30 minutes
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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.

Recipe Ingredients:

  • 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

Recipe Steps:

  • 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
Preparation Time: 30 minutes

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Your rating: None Average: 4.5 (4 votes)
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