Banana Blossom – From Humble Pig Feed to Vietnamese Culinary Treasure

Once regarded as nothing more than pig feed, banana blossoms have now risen to fame as a beloved ingredient in Vietnamese cuisine. Their crisp texture, subtle flavor, and versatility have turned them into a key component of many traditional dishes. Today, let’s explore two delicious and refreshing ways to prepare banana blossom salad—a dish that perfectly captures the balance and vibrancy of Vietnamese flavors.

Vietnamese Banana Blossom Salad – Recognized Among Asia’s Best

In August, Taste Atlas released its list of the 86 most popular salads worldwide, and Vietnam proudly made the list with three remarkable entries: pho tron (mixed pho noodles), goi bo (beef salad), and nom (Vietnamese salad). Among these, nom hoa chuoi—banana blossom salad—earned the 20th spot thanks to its harmonious combination of fresh ingredients such as banana blossoms, cucumber, green papaya, green mango, chili, and roasted peanuts.

Depending on the region, people often enhance the salad by adding shredded boiled chicken or dried beef, creating a delightful blend of textures and flavors. The dish is usually dressed in a tangy-sweet fish sauce mixture and served with crispy shrimp crackers (banh phong tom), adding the perfect crunch to every bite.

Nutritional and Medicinal Value of Banana Blossoms

In the past, banana blossoms were often overlooked, but today, they’re considered a nutritious delicacy. According to herbalist Bui Hong Minh, Vice President of the Ba Dinh Traditional Medicine Association, banana blossoms have long been used in traditional medicine. They are described as sweet and cooling in nature, helping to relieve bloating and regulate menstruation.

Beyond their healing properties, banana blossoms are packed with essential nutrients such as fiber, calcium, vitamins, phosphorus, iron, and magnesium. Regularly incorporating banana blossoms into your diet not only supports digestion but also helps promote healthy skin and slow down aging. Antioxidants like quercetin and catechin improve glucose absorption, thereby reducing blood sugar levels and supporting better blood sugar control.

In short, banana blossoms are a gift from nature—nutritious, healing, and delicious when prepared the right way.

Recipe 1: Banana Blossom Salad with Pork Ear

Ingredients

• 1 banana blossom

• 1 pork ear

• 1 carrot

• Fresh herbs (basil, Vietnamese balm, etc.)

• 100g roasted peanuts

• Lemon or calamansi

• 1 garlic bulb, 1 piece of ginger

• 2–3 chili peppers

• Fish sauce, sugar, chili sauce, salt, and a little cooking oil

Instructions

1. Prepare the banana blossom:
   Mix a bowl of diluted salt water with a squeeze of lemon juice. Thinly slice the banana blossom and soak for about 15 minutes to remove bitterness and prevent discoloration. Rinse and drain well.

2. Cook the pork ear:
   Clean thoroughly and boil with salt, smashed ginger, and a quarter of a lemon. Once cooked, immediately place it in cold water for 5 minutes to keep it crunchy. Slice thinly.

3. Make the dressing:
   Fry half of the minced garlic until fragrant. Add 2 tablespoons of fish sauce and 1 tablespoon of sugar, simmering until slightly thick. Stir in a bit of chili sauce for color, then remove from heat. Once cooled, add lemon juice and mix well.

4. Combine the salad:
   In a large bowl, mix banana blossoms with the sauce, add shredded carrot and the remaining minced garlic. Toss well, then add sliced pork ear and mix again. Let it sit for 5 minutes to absorb the flavors.

5. Finish and serve:
   Sprinkle roasted peanuts, fried shallots, chopped herbs, and sliced chili on top. Toss lightly one last time before serving.

This dish is a perfect blend of textures—the crunch of banana blossom and peanuts, the chewiness of pork ear, and the aromatic burst of herbs. It’s vibrant, refreshing, and irresistibly addictive!

Recipe 2: Banana Blossom Salad with Clams

Ingredients

• 250g fresh clam meat

• 1 banana blossom

• ½ orange (for juice)

• Fresh herbs (basil, Vietnamese balm, coriander)

• Seasonings: fish sauce, sugar, pepper

Instructions

1. Make the dressing:
   In a small bowl, mix orange juice with fish sauce, pepper, and sugar. Stir until fully combined. The orange juice gives the sauce a light citrusy aroma that balances the saltiness of the fish sauce beautifully.

2. Prepare the ingredients:
   Thinly slice the banana blossom and soak in salt water to prevent browning. Rinse and drain. Clean the clams thoroughly to remove any grit or sand.

3. Assemble the salad:
   In a large mixing bowl, combine the herbs and pour in the dressing. Toss gently so the herbs absorb the flavors. Add the clams and banana blossom, then mix lightly to avoid breaking the tender clams.

4. Let it rest and serve:
   Allow the salad to rest for 5–10 minutes before serving to let the flavors meld.

This salad is wonderfully light yet full of character—the natural sweetness of the clams pairs perfectly with the mild bitterness of banana blossom and the freshness of herbs. It’s ideal for family meals, summer gatherings, or as a refreshing appetizer for parties.

A Reflection of Vietnamese Culinary Harmony

Both variations of banana blossom salad reflect the soul of Vietnamese cuisine—fresh, colorful, and perfectly balanced between sweet, sour, salty, and spicy. From street food stalls to home kitchens, these salads remind us that even the simplest ingredients can become something extraordinary with a little creativity and care.