Nom Hoa Chuoi (Vietnamese Banana-Blossom Salad)


Courtesy of Claire Cella


Nom Hoa Chuoi (Vietnamese Banana-Blossom Salad)


For 4 Person(s)


  • 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

  1. Place the layers of the banana blossom (or the cabbage leaves) on top of each other and roll them tightly together.
  2. Slice very thinly into ribbons and place in a bowl of ice water and lime juice for about 20 minutes.
  3. After 20 minutes, squeeze the blossom until dry and set aside.
  4. Add all of the ingredients for the dressing to a small bowl and stir until dissolved.
  5. 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.
  6. 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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