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.

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

Description

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.

Ingredients

Scale

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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Instructions

Prep the banana blossoms. 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.
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.
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.
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!

Notes

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.

Prep Time: 20
Cook Time: 10
Category: Thai salads
Method: pan fried
Cuisine: Thai