Vietnamese Banana Blossom Salad

Eleanor Craig

This vibrant and refreshing Vietnamese Banana Blossom Salad, or 'Gỏi Bắp Chuối', is a staple in Vietnamese cuisine. Drawing from the rich culinary heritage of Vietnam, this distinct salad pairs the subtle crunch of banana blossoms with a medley of fresh herbs, sweet-sour dressing, and succulent prawns or chicken, offering both texture and flavor harmony.

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Prep Time 30

Total Time 30

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 199 kcal

Ingredients

Dressing

3 tablespoon fish sauce Preferably Vietnamese fish sauce
3 tablespoon lime juice Freshly squeezed
1 tablespoon sugar Adjust to taste
1 clove garlic Finely minced
1 piece red chili Thinly sliced

Salad

1 large banana blossom Thinly sliced, and soaked in water with a dash of lime juice to prevent browning
200 grams cooked prawns or shredded chicken Peeled, deveined and boiled till tender if prawns
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 small carrot Julienned
½ cup roasted peanuts Crushed
¼ cup fried shallots Store-bought or homemade

Instructions

In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar is fully dissolved to form the dressing.
Peel away the dark outer layers of the banana blossom until the tender inner layers are revealed. Thinly slice and immediately soak in cold water with lime juice to prevent discoloration.
Drain the banana blossom and place it in a large mixing bowl. Add prawns or shredded chicken, mint, coriander, julienned carrot, and half of the peanuts and shallots.
Pour the dressing over the salad and gently toss to combine, ensuring every component is evenly coated.
Transfer to a serving platter and garnish with the remaining peanuts and shallots just before serving.

Notes

To enhance the flavor of your salad, drizzle a bit of extra lime juice before serving for a zesty kick. For those who prefer a milder salad, reduce the chili or substitute with a milder variety. Alternatively, tamarind paste can be used in place of lime juice for a more complex sourness.

Nutrition

Calories: 199kcalCarbohydrates: 13gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 63mgSodium: 1466mgPotassium: 391mgFiber: 3gSugar: 4gVitamin A: 2967IUVitamin C: 14mgCalcium: 89mgIron: 2mg

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