Version from Vietnam
Nộm hoa chuối — Vietnam
A Vietnamese salad of shredded banana blossom tossed with herbs, peanuts and a tangy fish sauce dressing, often topped with shrimp or pork.
- 30 min
- Prep
- 15 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Nộm hoa chuối is a Vietnamese salad built around the shredded flower of the banana plant, tossed with fresh herbs, crushed peanuts and a sharp, sweet-sour dressing based on fish sauce and lime.
It is reported across Vietnam, with particular presence in the north around Hanoi, where it appears as a side dish or light starter at family meals and street-food stalls. Related salads made from banana blossom appear elsewhere in Southeast Asia under different names and dressings.
To prepare it, the tightly layered banana blossom is sliced very thin and immediately soaked in water acidulated with vinegar or lime juice to stop it browning. It is combined with shredded carrot, herbs such as mint, Vietnamese coriander and perilla, and often small amounts of cooked shrimp or shredded pork or chicken. The dressing is whisked from fish sauce, lime juice, sugar, garlic and chili, then tossed through just before serving, finished with crushed roasted peanuts and crisp fried shallots.
Variations depend on what protein is on hand: some versions stay fully vegetable-based, others add shredded chicken, boiled pork, or dried shrimp, and the balance of sour, sweet, salty and spicy in the dressing is adjusted to taste at the table.
Preparation
Slice the banana blossom very thinly and soak it immediately in water with vinegar or lime juice to prevent browning.
Drain the banana blossom well and pat it dry.
Whisk together the fish sauce, lime juice, sugar, minced garlic and chopped chili to make the dressing.
Combine the banana blossom with the julienned carrot in a large bowl.
Add the shrimp, shredded pork and torn herb leaves.
Pour the dressing over the salad and toss well just before serving.
Scatter the crushed peanuts and fried shallots on top to finish.
