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1
Peel off and discard the tough, old outer layers (called bracts) of the banana blossom.
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2
Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar.
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3
When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds).
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4
Rinse and drain.
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5
Squeeze dry of the excess water.
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6
Place 4 cups well packed strips into a bowl.
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7
Add the white vinaigrette and toss for a few seconds.
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8
Pour off the excess liquid.
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9
In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice.
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10
Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
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11
To serve, mound the salad equally onto 4 separate plates.
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12
Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts.
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13
Serve immediately.
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14
1 cup sugar
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15
1 teaspoon salt
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16
1 cup white vinegar
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17
1 cup water
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18
Mix all ingredients together in a medium bowl until the sugar and salt are dissolved.
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19
Set aside.
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20
Chef's Note: Chef Khai's kitchen is stocked with this simple white vinaigrette in large amounts.
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21
He uses it as a rinse to rid unwanted raw flavors.
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22
It also lightly seasons salad ingredients with a delicate sweet and sour pickled taste.
