Banana blossom salad is a surprising treat that is on many Cambodian menus, using the banana flower which can be found in most local markets. You wouldn’t guess that this salad was made from a flower at all!
The blossom and the heart of the flower are all used, the pistils and outer petals of the pink blossoms are discarded and the delicate blossom and heart are what are retained and used.
To prepare the banana blossom you need to take away the outer purple leaves and tough outer layers, then slice it finely, immediately placing it in a bowl of water with a splash of vinegar to remove any bitterness from the blossoms.
The salad itself is a mix of fresh, tangy, flavorsome herbs, chilli and peanuts all mixed through with the banana blossoms creating a light, fresh starter or often with chicken to make it a more substantial meal. The flavors zing in harmony and give you a sense of being in a remote tropical locale.
