Vietnamese Banana Flower Salad

This fascinating salad uses the actual flower from the banana tree and a green papaya. I learned how to make this with Chef Didier of the Metropole Hotel in Hanoi, Vietnam. You can find banana flowers in Vietnamese markets or you can substitute canned ones.

Ingredients
Procedure
For 6 people
1 fresh banana flower, chiffonade
2 cups daikon radish, julienned
1 cup bean sprouts, rinsed
1 green papaya, peeled and julienned
1 red chili, small, chopped
½ cup cilantro, chopped
½ cup peanuts, unsalted, chopped
¾ cup Vietnamese sweet and sour sauce, bottled
1 tbsp fish sauce, bottled
¼ cup soy sauce, light
1 clove garlic, chopped
1 tsp ginger, chopped

  1. Soak the banana flower in lemon water for 20 minutes, and then drain

  2. In a large bowl, mix together the banana flower, daikon, bean sprouts, papaya, chili, cilantro, and peanuts

  3. In a small bowl, whisk together the sweet and sour sauce, fish sauce, soy sauce, garlic and ginger.

  4. Pour the sauce over the banana flower mixture and toss gently to coat evenly

  5. Refrigerate the salad for one hour before serving