Vietnamese Chicken Salad with Shredded Banana Blossom

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A bright, herbaceous Vietnamese chicken salad that showcases delicate banana blossom paired with tender poached chicken and a punchy fish sauce-lime dressing. The banana flower adds a crisp, slightly astringent crunch that balances the richness of the chicken and the sweetness of roasted peanuts. Served as a refreshing starter or light main, it's a celebration of textures and South Vietnamese flavors.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 8 gSugar
• 30 gProtein
• 760 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Chicken and Salad

• 1 lb boneless skinless chicken breasts
• 1 large fresh banana blossom (about 1 lb)
• 1 medium carrot, peeled and julienned
• 1/2 small red onion, very thinly sliced
• 2 cups shredded napa cabbage or romaine lettuce
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves
• 2 tablespoons chopped cilantro

For the Nuoc Cham Dressing

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 1 large lime)
• 2 tablespoons palm sugar or granulated sugar
• 2 cloves garlic, finely minced
• 1 Thai red chili, thinly sliced
• 3 tablespoons cold water

For Garnish

• 1/4 cup roasted unsalted peanuts, roughly chopped
• 2 tablespoons crispy fried shallots
• 1 lime, cut into wedges

Directions

1. Bring a medium pot of water to a gentle simmer with a small pinch of salt. Add the chicken breasts and poach for 12 to 14 minutes, until the internal temperature reaches 165°F. Transfer to a plate and let cool completely, then shred by hand into bite-sized strips.
2. Prepare the banana blossom by peeling away the tough purple outer bracts to reveal the pale yellow florets. Stack a few florets and slice them as thinly as possible, then immediately submerge the shreds in a bowl of cold water with a squeeze of lime juice for 10 minutes to remove bitterness and prevent browning.
3. Make the dressing by whisking fish sauce, lime juice, sugar, garlic, sliced chili, and water in a small bowl until the sugar fully dissolves. Taste and adjust with more lime for tartness or fish sauce for saltiness.
4. Drain the banana blossom shreds thoroughly and pat dry with a clean kitchen towel. In a large mixing bowl, combine the shredded chicken, banana blossom, carrot, red onion, cabbage, mint, Thai basil, and cilantro.
5. Pour about three-quarters of the dressing over the salad and toss gently with tongs or clean hands until everything is evenly coated. Taste and add more dressing as needed.
6. Pile the salad high on a serving platter or divide among four plates, creating a small mound so the herbs are visible on top.
7. Scatter generously with chopped roasted peanuts and crispy fried shallots for crunch and aroma.
8. Serve immediately with lime wedges on the side and the remaining dressing in a small bowl for drizzling, accompanied by steamed rice or rice crackers if desired.

Cook’s Notes

• Banana blossom contains tannins that can stain your hands and cutting board dark brown; rub your hands with a little cooking oil or wear food-safe gloves before handling, and wipe the board with lemon afterward.
• Always soak the shredded banana blossom in cold acidulated water to leach out the natural bitterness and keep the shreds crisp and pale.
• Toss the salad with dressing only at the very last moment before serving so the herbs stay perky and the vegetables retain their crunch.
• If you cannot find fresh banana blossom, substitute an equal weight of shredded green (unripe) papaya for a very similar texture and flavor profile.
• For the most aromatic result, lightly toast the peanuts in a dry skillet for 2 to 3 minutes before chopping; this deepens their flavor significantly.

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