Banana Blossom Salad (Yum Hua Plee)

Name: Banana Blossom Salad (Yum Hua Plee)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 cups 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 tablespoons Nam Prik Pao (Thai chili jam); 1/2 cup coconut milk. Adds a creamy flavor base.; 2 tablespoons fish sauce (I use Squid brand); 3.5 tablespoons fresh lime juice; 1/3 cup roasted peanuts [use my homemade recipe]; 1/3 cup fried shallots [make it at home here]; 2 teaspoons palm sugar or regular sugar; 1 tablespoon 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

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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.

Beautiful Thai banana heart salad arranged in petal cups with lime slices and herbs, styled on a vintage green enamel tray surrounded by flowers.

This recipe uses my homemade Nam Prik Pao for extra depth in the dressing.

Try it alongside these other Thai salads: Thai green bean salad, Shrimp Yum Woonsen, Laab Gai (chicken salad), Thai mango salad with shrimp, and Papaya Salad (Som Tum).

A Taste of Home, From My American Kitchen

I grew up in a small village in Issan, where banana trees lined every road and backyard. We used banana blossoms often—slicing them into tender shreds and soaking them in enough water to keep them from turning brown. I’ve carried those skills into my American kitchen.

Whether this is your first time cooking with banana blossoms or not, I’ll walk you through the best way to prep them so they stay tender and vibrant.

Jump to:

A Taste of Home, From My American Kitchen
What Is Banana Blossom Salad (Yum Hua Plee)?
What Are Banana Blossoms?
Why You’ll Love This Salad
Ingredients for Thai Banana Flower Salad
How to Prepare Banana Blossoms
How to Make Thai Banana Blossom Salad
Kitchen Tips!
Variations & Substitutes
Storing Leftovers
Try These Recipes Next
Frequently Asked Questions
Related Recipes
Banana Blossom Salad (Yum Hua Plee)
Hi there, I’m Suwanee!

What Is Banana Blossom Salad (Yum Hua Plee)?

Banana Blossom Salad, or Yum Hua Plee, is a traditional Thai dish made with the tender inner petals of the banana flower—also known as banana heart. It’s tossed with lime juice, fish sauce, coconut milk, herbs, and a little protein to create a delicious banana blossom salad that’s creamy, tangy, spicy, and just slightly bitter (in the best way).

The version I’m sharing here is softer and sweeter than the rustic Issan one I grew up with, where we’d load it with fermented fish and fiery Thai chilis. This one leans more coconut-forward with clean, balanced flavors and a touch of extra flavor.

What Are Banana Blossoms?

Whole banana blossoms laid out on a large green banana leaf, showing their deep purple outer petals and natural beauty before prep.

Whole and sliced banana blossoms resting on a large green leaf, showcasing the raw ingredients used in Thai banana blossom salad.

Also called banana flowers or banana hearts, these deep purple blooms grow at the end of banana clusters. Once you peel away the tough outer petals, the inside is filled with tender shreds you can use just like a vegetable. In Thai cooking, they’re often used in Asian salads like this one—for their texture, mild flavor, and adaptability.

Why You’ll Love This Salad

This delicious banana blossom salad is creamy, coconut-forward, slightly bitter, and full of umami. The texture is more fibrous than my Thai pomelo salad, but just as refreshing.

It’s perfect for light lunches, summer meals, or as an excellent salad base for jasmine rice, sticky rice, or grilled proteins. It’s plant-based friendly and easily adaptable for vegan or vegetarian diets.

Ingredients for Thai Banana Flower Salad

Flat lay of labeled ingredients for Thai banana blossom salad, including banana flowers, pork, coconut milk, chili paste, fish sauce, lime juice, shallots, cilantro, roasted peanuts, fried shallots, sugar, and oil, with website www.simplysuwanee.com at the bottom.

Thinly sliced banana blossoms — tender inner shreds from fresh banana blossoms, soaked in water with salt and lime juice for a quick 10-minute soak to reduce bitterness.
Ground pork — cooked with a touch of oil and fish sauce until browned and fragrant. (Feel free to use tofu, shrimp, or chicken.)
Raw shallots — sliced thin for bite and brightness.
Chopped cilantro — a handful of fresh herbs for that classic Thai flavor.
Nam Prik Pao — Thai chili jam that adds smoky heat and depth.
Coconut milk — adds plenty of richness and creamy contrast to the spicy notes.
Fish sauce — a classic version like Squid brand gives a salty, umami punch.
Fresh lime juice — for tang. Use Tamarind juice or vinegar as substitutes
Palm sugar — or regular sugar, to balance it all out.
Roasted peanuts and fried shallots — for crunch and contrast.
Optional: toasted coconut flakes, chopped Thai chilis, spring onions.ingredient 1

See recipe card for quantities.

How to Prepare Banana Blossoms

Trim the base – Cut off the bottom and wipe off any sticky sap with a towel. It’s totally normal!
Peel the outer petals – These darker layers are tough and fibrous. Keep going until you get to the soft, pale parts inside. Save the pretty petals if you want to use them as serving bowls later.
Remove the florets – Inside each layer are little white flowers. Most of the time I toss them, especially if they’re from an older blossom—they can be bitter and chewy. If they’re young and tender, keep a few.
Slice the core – The core looks like a mini cabbage. Cut it in half to make it easier, then slice everything thinly.
Soak in lime water – Place the sliced blossoms in a large bowl of cold water with salt and lime juice. Let it sit for 10 minutes. This helps with the bitterness and keeps them from browning.
Blanch if needed – If your banana blossom feels a little tough or is from an older tree, give it a quick 1-minute blanch in simmering water, then dunk it into an ice bath. Drain well and it’s ready to go.

Close-up of a hand holding a cut banana blossom showing the cross-section of the banana heart, highlighting its edible core and tender layers.

Outer petals and inner layers of banana blossoms peeled and scattered on a cutting board, showing the process of prepping banana heart for Thai salad.

How to Make Thai Banana Blossom Salad

Prep the banana blossoms. See section above on how to cut the banana flower. 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 keeps the color bright and helps with the bitter astringency that banana flowers can have.

Freshly sliced banana heart and chopped banana blossom petals on a white cutting board, prepped and ready for a Thai salad.

Ground pork cooking in a skillet, lightly browned and ready to be added to Thai banana blossom salad for a savory protein boost.

Cook the pork. 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.

Blanch the banana blossoms. 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.

Blanching sliced banana blossoms being lifted from boiling water with a slotted spoon—an essential step to soften and remove bitterness.

Thai banana blossom salad dressing ingredients in a bowl, including coconut milk, Nam Prik Pao, herbs, shallots, and fried shallots.

Make the dressing. In a large mixing bowl, stir together Nam Prik Pao, shallots, lime juice, fish sauce, sugar, and coconut milk. This is your flavor bomb!

Toss it all together. 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.

Cooked ground pork and blanched banana blossoms side-by-side in a mixing bowl, ready to be tossed into a Thai banana flower salad.

Fully mixed Thai banana blossom salad with herbs, shallots, peanuts, and pork in a large bowl—colorful and packed with texture.

Garnish and serve. 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!

Banana blossom petals neatly arranged in a bamboo tray, prepped for serving Thai banana heart salad in individual petal cups.

Flat lay of ingredients for Thai banana blossom salad including coconut milk, herbs, ground pork, peanuts, seasonings, and sliced banana hearts.

Overhead shot of a traditional Thai banana blossom salad displayed in banana flower petals with bright green herbs and citrus on a green tray.

Kitchen Tips!

Always soak in acidulated water to avoid browning
Use blanching for older banana flowers to reduce bitterness
Slice thinly for better texture and flavor absorption and offers a much better texture when eaten.
Try with shredded chicken, turkey or tofu for easy protein swaps

Variations & Substitutes

Swap ground pork with shredded chicken breast, tofu, or shrimp
Make it vegan. Swap pork for tofu and use vegan fish sauce or soy sauce.
Use cashews or slivered almonds instead of peanuts
Add toasted coconut for an extra layer of flavor
Toss in a small handful of chopped green mango, thinly sliced lemongrass for added crunch and tanginess.
Use sliced red cabbage, napa cabbage, or leafy greens to wrap the salad in.

Storing Leftovers

This salad is best fresh but will keep for up to 1 day in the fridge. Not recommended for longer storage due to the delicate nature of the banana flower.

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Frequently Asked Questions

Where can I find banana blossoms?

Look for them fresh or canned at Southeast Asian, Filipino, or Vietnamese markets. Fresh ones are deep red and oval-shaped.

Is it safe to eat banana flowers?

Yes! Totally! They’ve been eaten in Thai and Southeast Asian cuisine for centuries with a long history of cooking them in many different ways- Just prep them the right way and sliced them into long thin pieces.

Can I eat banana flower raw?

Yes, but soak in lime water first. Blanching helps if it’s on the older side.

What do banana blossoms taste like?

They’re slightly bitter and tart—like cabbage meets artichoke. Creamy dressings balance it out.

Are banana blossoms healthy?

Yes! High in fiber and antioxidants. A traditional Thai postpartum food too.

Looking for other delicious and authentic Thai recipes like this? Try these:

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