Classic Vietnamese Banana Flower Salad
Savor the vibrant flavors of Vietnam with this Classic Vietnamese Banana Flower Salad—a refreshing and aromatic dish that's as visually stunning as it is delicious. Delicate banana flower slices form the base of this salad, bringing a unique crunch and subtle floral notes, while shredded chicken, tender shrimp, and crisp julienned vegetables like carrot and cucumber add layers of texture and color. Tossed in a zesty dressing of fish sauce, lime juice, garlic, and chili, every bite bursts with sweet, tangy, and umami flavors. Fresh herbs like mint and Thai basil infuse the dish with an irresistible fragrance, while crushed roasted peanuts and optional fried shallots provide a satisfying crunch. Quick to prepare and naturally gluten-free, this salad is perfect as a light main or a refreshing side dish that captures the essence of authentic Vietnamese cuisine.
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Recipe Information
Ingredients
- 1 large Banana flower
- 3 tablespoons Lime juice
- 1 cup Cooked chicken breast (shredded)
- 1 cup Cooked shrimp (peeled and halved lengthwise)
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned)
- 1 cup Fresh mint leaves
- 1 cup Fresh Thai basil leaves
- 1 cup Roasted peanuts (coarsely crushed)
- 2 tablespoons Fried shallots (optional, for garnish)
- 3 tablespoons Fish sauce
- 2 tablespoons Sugar
- 2 cloves Garlic (minced)
- 1 small Bird's eye chili (thinly sliced)
- 2 tablespoons Water
Instructions
Prepare the banana flower by peeling away the tough outer layers until you reach the pale, tender core. Slice the core thinly and immediately soak the slices in a large bowl filled with water and 1 tablespoon of lime juice to prevent browning. Let soak for 10 minutes, then rinse and drain well.
In a small bowl, prepare the dressing by mixing fish sauce, lime juice, sugar, water, minced garlic, and chopped bird's eye chili. Stir until the sugar dissolves. Adjust to taste if necessary.
In a large mixing bowl, combine the sliced banana flower, shredded chicken, shrimp, julienned carrot, cucumber, mint leaves, and Thai basil leaves.
Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Transfer the salad to a serving platter and top with crushed roasted peanuts and fried shallots, if using.
Serve immediately and enjoy this refreshing and aromatic Vietnamese salad!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 52.5 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1654 mg | 127% | |
| Iron | 194.9 mg | 1083% | |
| Potassium | 6982 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
