Classic Vietnamese Banana Flower Salad Recipe

Name: Classic Vietnamese Banana Flower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 banana flowers, thinly sliced (see directions); 2 tablespoons peanut oil; 1/4 cup shallot, coarsely chopped; 1/2 cup roasted peanuts, chopped; 1/2 cup of fresh mint, coarsely chopped; 1/2 cup fresh Thai basil, coarsely chopped; 3 tablespoons lime juice lime for the bowl water; 1 lime for the bowl water; 1 large bowl of room temperature water; Dressing; 3 tablespoons lime juice; 2 teaspoons brown sugar; 1 red Thai chile, chopped; 2 teaspoons fish sauce; 2 garlic cloves, chopped

Servings: persons

Salad
2 banana flowers, thinly sliced (see directions)
2 tablespoons peanut oil
1/4 cup shallot, coarsely chopped
1/2 cup roasted peanuts, chopped
1/2 cup of fresh mint, coarsely chopped
1/2 cup fresh Thai basil, coarsely chopped
3 tablespoons lime juice lime for the bowl water
1 lime for the bowl water
1 large bowl of room temperature water
Dressing
3 tablespoons lime juice
2 teaspoons brown sugar
1 red Thai chile, chopped
2 teaspoons fish sauce
2 garlic cloves, chopped

1
Heat the peanut oil in a large skillet. Saute the shallots until golden brown. Leave them in the oil, and set aside to cool.
2
Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
3
Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
4
Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sauteed shallots.
5
Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
6
When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
7
Toss in the dressing, and serve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salad, 2 banana flowers, thinly sliced (see directions), 2 tablespoons peanut oil, 1/4 cup shallot, coarsely chopped, and more.

Yes, Classic Vietnamese Banana Flower Salad falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Vietnamese Banana Flower Salad

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