Nom Hoa Chuoi (Vietnamese Banana-Blossom Salad)
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Courtesy of Claire Cella
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For 4 Person(s)
Recipe
- 1 young banana blossom(s) (you can also use white cabbage, red cabbage, kale)
- 2 cups ice water
- 1 tablespoons lime juice
- 1/4 papaya (or mango, shredded into thin slices)
- 1 onion, thinly chopped
- 1 carrot, cut or shredded in thin sticks
- 1/2 green bell pepper, thinly sliced
- 1 tablespoons long coriander (polygonum leaf) or ordinary coriander/cilantro
- 1 tablespoons Vietnamese mint leaves
- 2 tablespoons crushed peanuts, plus more for garnish
- 1 tablespoons shallots for garnish (crispy fried or fresh)
- For the dressing:
- 1 tablespoons water
- 1 tablespoons agave or acacia honey or maple syrup
- 1 tablespoons soy sauce
- 1 tablespoons lime juice
- 1/2 teaspoons chopped garlic
- 1/2 teaspoons chopped shallots
- 1/2 teaspoons chopped red long chili (medium-spicy), plus more for garnish if desired
Nom Hoa Chuoi (Vietnamese Banana-Blossom Salad) Directions
- Place the layers of the banana blossom (or the cabbage leaves) on top of each other and roll them tightly together.
- Slice very thinly into ribbons and place in a bowl of ice water and lime juice for about 20 minutes.
- After 20 minutes, squeeze the blossom until dry and set aside.
- Add all of the ingredients for the dressing to a small bowl and stir until dissolved.
- Combine the banana blossom, papaya or mango, onion, carrot, green pepper, coriander, mint leaves and peanuts in a large bowl, add the dressing and toss until well blended.
- Arrange the salad on a serving platter (or even better, on a thick green banana leaf) and sprinkle with the shallots, additional peanuts and red chili, to taste.
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