AI-generated image
Nộm hoa chuối
Banana blossom salad
Nộm hoa chuối: Hanoi shredded banana blossom salad with herbs, lime and peanuts
Hanoi cooks make nộm hoa chuối on hot summer days and as a sharp, crunchy partner to boiled meats at family gatherings, when a banana blossom from the market is sliced paper-thin into acidulated water. The pale purple-white shreds taste faintly nutty and astringent, softened by a sweet-sour fish-sauce dressing, carrot, rau răm and plenty of toasted peanuts and sesame; many households add poached chicken or pig's ear. Chef's tip: slice the blossom straight into lime water and keep it submerged; sliced banana blossom left in the air blackens within minutes.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 1 banana blossomabout 500 g
- 2 tbsp lime juicefor the soaking water
- 1 tsp salt
- 1 carrotfinely shredded
- 1 large handful Vietnamese coriander (rau răm)
- 1 ¾ oz raw peanuts
- 1 tbsp white sesame seeds
- 2 tbsp crispy fried shallots
For the dressing
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp lime juice
- 2 cloves garlicminced
- 1 red chillifinely chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Fill a large bowl with cold water and add 2 tbsp lime juice and 1 tsp salt.
1 minStep 2: Peel off the tough dark outer bracts of 1 banana blossom until you reach the pale heart. Slice it across as thinly as you can, dropping the shreds straight into the lime water; pull out and discard the tiny hard flower stamens as you go.
15 minStep 3: Leave the shreds to soak while you toast 1 ¾ oz raw peanuts and 1 tbsp white sesame seeds in a dry pan over a medium heat until golden and fragrant, then crush the peanuts roughly.
5 minStep 4: Stir 2 tbsp fish sauce, 2 tbsp sugar, 3 tbsp lime juice, 2 cloves garlic and 1 red chilli until the sugar dissolves.
2 minStep 5: Drain the blossom, squeeze it firmly in your hands to remove the bitter sap and water, and fluff it apart.
2 minStep 6: Toss with 1 carrot, 1 large handful Vietnamese coriander (rau răm) and the dressing, then pile on a plate and scatter with the peanuts, sesame and 2 tbsp crispy fried shallots. Serve within 15 minutes.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nộm hoa chuối take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.