Banana Blossom Salad

Name: Banana Blossom Salad
Yield: serves 4 to 6
Ingredients: 2 tablespoons distilled white vinegar; 1 banana blossom, 3/4 to 1 pound; 1/2 pound bean sprouts, blanched in boiling water for 30 seconds and drained well; 2 teaspoons salt; 1 boneless pork loin chop or boneless, skinless chicken breast, about 1/4 pound; 1 tablespoon sesame seeds, toasted (page 332); 1 1/2 teaspoons sugar; 3 tablespoons dried shrimp, soaked in hot water to cover for 5 minutes to soften, drained, and finely chopped; 1/3 cup unsalted roasted peanuts, finely chopped; 1/3 cup lightly packed Vietnamese balm leaves, cut into thin strips; 4 to 5 tablespoons fresh lime juice (2 or 3 limes)

December 14, 2011

My mother dislikes the slight astringency of this salad, but my father loves it. One day he secretly taught me how to make the salad. I was tickled then as now by its wild and tangly appearance, juicy texture, and earthy flavors. The element that brings the ingredients together is Vietnamese balm (kinh gioi), a splendid herb with hints of lemongrass and mint. You will find giant, burgundy teardrop-shaped fresh banana blossoms (illustrated on page 174), which are technically buds, in the produce section of Chinese and Vietnamese markets. Select one that feels firm and solid (not spongy) and has a tightly closed tip. The smaller the better because there is less astringency in the bracts (petal-like leaves) and flowers, which are both used here. The blossoms and balm are at their peak in the summer.

Cooks' Note

The salad may be readied through step 3 up to a day in advance, covered, and refrigerated. Return it to room temperature before finishing.

Recipe notes

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