Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Banana Flower Salad (Gỏi Hoa Chuối)
A refreshing and authentic Vietnamese salad featuring tender banana flower blossoms combined with fresh herbs, crispy shallots, and a tangy lime-fish sauce dressing. This traditional dish showcases the delicate flavor of banana flowers with a perfect balance of sour, salty, and savory notes typical of Vietnamese cuisine.
35 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour6/10
Umami6/10
Spicy3/10
🥄 Texture
Thinly sliced banana flower is crisp and slightly fibrous with a subtle chew; the salad has pronounced crunch from toasted peanuts and crispy fried shallots. Fresh herbs add soft, leafy contrasts while the dressing keeps the overall mouthfeel light and slightly moist.
👃 Aroma
Pungent savory notes from fish sauce are balanced by bright citrus from lime and the cooling, herbal lift of mint, cilantro, and dill. Toasted sesame and fried shallots contribute warm, nutty, caramelized aromatics on top of the fresh green bouquet.
🍷 Pairs Well With
Chilled dry Riesling or a crisp pale lager; for a non-alcoholic option, jasmine iced tea or a lightly sweetened lime soda.
🥗 Side Dishes
Grilled shrimp or lemongrass pork skewers, steamed jasmine rice or rice vermicelli (bún), fresh rice-paper spring rolls, or a simple plate of leafy greens and cucumber slices.
Ingredients(15 items)
- 11 large banana flower (about 800 grams, outer layers removed and inner heart sliced)
- 23 tablespoons fish sauce (nước mắm)
- 32 tablespoons lime juice (freshly squeezed)
- 41 tablespoon sugar
- 52 cloves garlic (minced)
- 61 Thai red chili (thinly sliced)
- 71/4 cup roasted peanuts (crushed)
- 83 tablespoons vegetable oil
- 93 shallots (thinly sliced)
- 101/2 cup fresh mint leaves (torn)
- 111/2 cup fresh cilantro leaves (chopped)
- 121/4 cup fresh dill (chopped)
- 132 tablespoons sesame seeds (toasted)
- 141 teaspoon salt (to taste)
- 151/2 teaspoon black pepper
Nutrition Information(per serving)
185
Calories
5.8g
Protein
16.2g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the banana flower by removing the outer purple bracts layer by layer until you reach the pale inner heart. Cut the heart in half lengthwise and remove the inner core.
- 2
Slice the banana flower heart into thin, bite-sized pieces (about 1/4 inch thick). Place in a bowl of water with a squeeze of lime juice to prevent browning.
- 3
In a small bowl, prepare the dressing by whisking together fish sauce, lime juice, sugar, and minced garlic until the sugar dissolves completely.
- 4
Heat 3 tablespoons of vegetable oil in a small pan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Drain the banana flower pieces and pat them dry with paper towels to remove excess moisture.
- 6
In a large mixing bowl, combine the drained banana flower pieces with the prepared dressing and toss gently to coat evenly.
- 7
Add the fresh mint, cilantro, and dill to the banana flower mixture and toss gently to combine.
- 8
Top the salad with crispy fried shallots, crushed roasted peanuts, sliced Thai chili, toasted sesame seeds, salt, and black pepper.
- 9
Toss everything together gently just before serving to ensure even distribution of all ingredients and toppings.
- 10
Serve immediately on a bed of fresh lettuce or as a standalone salad at room temperature.
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