Banana Blossom Salad


½ cup Banana flower, shredded (soak in lime juice and water after cutting to avoid browning)
1/2 cup Chicken and pork, cooked and pulled (equal parts)
1/2 cup Bean sprouts
1/4 cup Star fruit, sliced (tossed with sugar)
2 Tbl Cilantro
2 Tbl Mint
2 Tbl Thai basil
2 Tbl Sawtooth coriander, rough chopped
3 Tbl Sesame seeds, toasted
3 Tbl Peanuts, roasted
2 Tbl Red jalapeños, sliced (no seeds)
3 oz Dressing
1 ea Banana flower petal


3 Tbl Fresh Lime juice
2 Tbl Red Boat fish sauce
1 tsp Black Pepper
1 tsp Salt


  1. Peel banana flower leaves and slice thinly. Discard baby bananas between leaves. Soak shredded flower for at least 30 minutes in lime and water.
  2. Poach and pull chicken and/or pork.
  3. In a large mixing bowl, mix all ingredients well.
  4. Serve on banana petal and garnish with sesame seeds and sliced jalapeño peppers.
  5. Phu Quoc Anchovy
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