Nộm Hoa Chuối
Vietnamese Banana Flower Salad
A refreshing and crunchy Vietnamese salad featuring tender shredded banana flower, savory poached chicken, and a medley of fresh herbs, all tossed in a vibrant nuoc cham dressing and topped with crispy peanuts and fried shallots. This dish is a delightful appetizer or light meal.
🧂 Ingredients
- 1 medium Banana flower
- 1 whole Lemon
- 200 g Chicken breast or thigh
- 1 cup Mixed fresh herbs
- 1/4 cup Roasted peanuts
- 1/2 cup Nuoc cham dressing
- 2 tablespoons Fried shallots
- 1 Optional: Red chili
👨🍳 Instructions
- 1
Prepare the banana flower: Remove the tough, outer purplish-red bracts until you reach the pale, tender inner heart. Trim off the very tip of the flower. Slice the tender inner part very thinly into fine shreds, resembling matchsticks. Immediately place the shredded banana flower into a bowl of cold water mixed with the juice of 1 lemon (this is called acidulated water and prevents browning). Let it soak for at least 30 minutes while you prepare other ingredients. Drain well and gently squeeze out excess water before mixing.
⏱️ 30 minutes (soaking) - 2
Shred the poached chicken: If you haven't already, poach the chicken breast or thigh until cooked through. Let it cool slightly, then shred it into bite-sized pieces using two forks or your fingers.
⏱️ 10 minutes - 3
Assemble the salad: In a large mixing bowl, combine the drained and squeezed banana flower shreds, shredded chicken, and chopped fresh herbs. Pour in about half of the nuoc cham dressing and gently toss to coat everything evenly. Taste and add more dressing if needed, ensuring the salad is well-seasoned but not overly wet.
⏱️ 5 minutes - 4
Serve: Transfer the salad to a serving platter. Sprinkle generously with the chopped roasted peanuts and fried shallots. Garnish with thinly sliced red chili, if desired, for a touch of heat and color.
⏱️ 2 minutes
💡 Pro Tips
- ✓Using acidulated water (water with lemon juice or vinegar) is crucial for keeping the banana flower white and preventing it from oxidizing and turning brown.
- ✓The key to this salad is its contrasting textures: the crisp banana flower, tender chicken, crunchy peanuts, and crispy shallots.
- ✓Nuoc cham is a Vietnamese dipping sauce that forms the base of many dressings. You can make it by combining fish sauce, sugar, lime juice, garlic, and chili.
- ✓Ensure the banana flower is very well-drained after soaking to avoid a watery salad.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked shrimp or thinly sliced pork ear for a different protein.
- Include thinly sliced cucumber or carrots for added crunch and freshness.
- A sprinkle of toasted sesame seeds can add another layer of nutty flavor.