This is a shredded banana blossom salad with shredded chicken, fresh mint and cilantro, bean sprouts, crushed peanuts, and a fish sauceโlime dressing. It comes together in 30 minutes with no cooking required beyond having pre-cooked chicken on hand. Thatโs the real reason to make it on a busy night.
The technique that matters
The two things that make or break this salad are how you handle the banana blossom and when you add the dressing. Banana blossom oxidizes fast โ once you slice it, it turns brown within minutes. The recipe has you hold it in lime water, and that step is not optional. Keep it submerged until the moment youโre ready to toss. Drain it well and pat it dry; excess water dilutes the dressing. On the dressing itself: dress it at the table โ a pre-dressed salad goes limp fast. The fish sauceโlime ratio needs to be tasted and adjusted before it hits the bowl, since fish sauce brands vary significantly in saltiness. Whisk it, taste it on a piece of blossom, and add a little more lime or sugar before you commit.
If something goes sideways
- The banana blossom tastes too bitter: Soak the sliced blossom in salted lime water for 10โ15 minutes instead of plain lime water. Salt draws out some of the bitterness. Rinse before using.
- The dressing is too salty: Add more lime juice first, then a small pinch of extra sugar. More lime usually corrects the balance faster than diluting with water.
- The peanuts go soft before you serve: Keep them separate and scatter them on just before serving. They lose their crunch quickly once they hit the dressing.
- The salad looks dry after tossing: The banana blossom absorbs dressing quickly. Make a small extra batch of dressing โ same proportions โ and drizzle it over just before serving rather than adding it all upfront.
- The chicken is stringy and dry: Shred it while still slightly warm and toss it with a teaspoon of the dressing before adding it to the bowl. It absorbs flavor better and stays moist.
Shopping notes
Banana blossom is the ingredient most people need to track down. Fresh banana blossoms are sold at many Asian grocery stores, usually near the produce. Canned banana blossom (packed in water or brine, not syrup) works here โ rinse it thoroughly, squeeze out the liquid, and slice it. Itโs softer than fresh but holds up fine once dressed. Palm sugar is worth buying if your Asian grocery carries it; it dissolves smoothly and has a slightly more rounded sweetness than white sugar. White sugar works perfectly well as a straight swap. For the fish sauce, a Vietnamese-style brand like Tiparos or Megachef will give you a cleaner flavor than some Thai versions, which can be more pungent โ though either works.
Vietnamese Mint and Banana Blossom Salad
Ingredients
Salad Ingredients
- 1 piece banana blossom Outer layers removed, finely sliced
- 1 cup fresh mint leaves Roughly torn
- 1 cup fresh cilantro Roughly chopped
- 1 cup bean sprouts Rinsed and drained
- 100 grams shredded chicken Cooked
- ยฝ cup roasted peanuts Crushed
- 1 pc red chili Thinly sliced
Dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice Freshly squeezed
- 1 tablespoon sugar White or palm sugar
- 2 cloves garlic Minced
Instructions
- Begin by preparing the banana blossom. Remove the tough outer layers until you reach the tender inner petals. Finely slice these petals and place them in a bowl of water with a squeeze of lime to prevent browning.
- In a large mixing bowl, combine the fresh mint, cilantro, bean sprouts, and shredded chicken.
- Drain the banana blossom slices and add them to the bowl along with the crushed peanuts and sliced red chili.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and minced garlic until the sugar dissolves completely.
- Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- Serve immediately, garnished with additional mint leaves and a sprinkle of crushed peanuts.
Notes
Nutrition
FAQ
Can I make this salad ahead of time?
You can prep all the components ahead, but donโt assemble or dress the salad until right before serving. Store the sliced banana blossom in lime water in the fridge, keep the dressing in a jar, and hold the peanuts separately โ then toss everything together at the last minute.
Where do I find banana blossom and what does it taste like?
Fresh banana blossom is sold at most Asian grocery stores; canned is available at many larger supermarkets in the international aisle. It has a mild, slightly bitter flavor and a firm, fibrous texture that holds up well in a dressed salad.
Whatโs the easiest way to get shredded chicken ready fast?
Use rotisserie chicken โ pull it apart by hand and itโs done in two minutes. Leftover poached or roasted chicken breast works just as well; shred it with two forks while itโs still a little warm for the best texture.
Is there a way to make this without fish sauce if I donโt have it?
The recipe notes suggest soy sauce or tamari as a substitute. Use the same quantity, but taste as you go โ soy sauce is often saltier, so you may want to start with 2 tablespoons and adjust from there.