Banana Blossom Salad (Yum Hua Plee)
This Thai banana blossom salad is a bold, refreshing dish made with tender banana flower shreds, creamy coconut dressing, and savory pork or your favorite protein. It’s packed with texture and flavor—sweet, salty, tangy, and just a little spicy. If you’re craving something new and full of Thai flavor, this salad is a must-try.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 cup sliced banana blossoms, outer petals and flowerremoved, you'll want to chop these into thin pieces.
- 8 oz ground pork (or any protein: tofu, chicken breast, shrimp)
- 1/2 cup sliced raw shallots
- 1/3 cup chopped cilantro
- 2 tbsp Nam Prik Pao (Thai chili jam)
- 1/2 cup coconut milk. Adds a creamy flavor base.
- 2 tbsp fish sauce (I use Squid brand)
- 3.5 tbsp fresh lime juice
- 1/3 cup roasted peanuts [use my homemade recipe]
- 1/3 cup fried shallots [make it at home here]
- 2 tsp palm sugar or regular sugar
- 1 tbsp flavorful frying oil
- For soaking the sliced blossom: 1 tablespoon salt, 1 tablespoon of lime juice and enough water for soaking the blossoms.
- Optional toppings: toasted coconut flakes, chopped Thai chilis, spring onions
Instructions
- 1
See the blog post above on how to cut the banana flower with step-by-step images. Remove the outer petals and florets and thinly slice the soft, pale layers inside. Soak everything in a large bowl of cold water with lime juice and salt for at least 10 minutes. This step helps maintain the color's brightness and reduces the bitter taste that banana flowers can have.
- 2
Heat hot oil in a small pan. Cook the ground pork until golden brown and fully cooked through. Season with a little fish sauce. Drain off any excess water or fat and set it aside.Pro tip: Start heating your blanching water while the pork cooks to save time.
- 3
Drop the soaked banana slices into gently boiling water for 30–45 seconds. Transfer them straight into an ice bath to keep the texture crisp. Drain and shake off any leftover water.
- 4
In a large mixing bowl, stir together Nam Prik Pao, shallots, lime juice, fish sauce, sugar, and coconut milk. This is your flavor bomb!
- 5
Add the banana blossoms, pork, and the rest of the ingredients—fried shallots, roasted peanuts, and cilantro. Gently mix everything so it’s well coated in that creamy, savory sauce.
- 6
The last thing- Top with extra herbs, peanuts, and fried shallots. Use the saved outer petals as little serving bowls if you like—beautiful and no dishes to wash after!