Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.

Ingredients

• 2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
• 2 tablespoons white vinegar
• 4 tablespoons White Vinaigrette, recipe follows
• 2 cups shredded, poached chicken breast
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons fresh lime juice
• 1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
• 2 teaspoons chopped rau rum (Vietnamese mint), or regular mint
• 6 tablespoons chili fish sauce
• 4 tablespoons crispy shallot flakes
• 4 tablespoons chopped roasted peanuts

Directions

White Vinaigrette:

1 cup sugar

1 teaspoon salt

1 cup white vinegar

1 cup water

Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

Yield: about 2 cups

Chef's Note: Chef Khai's kitchen is stocked with this simple white vinaigrette in large amounts. He uses it as a rinse to rid unwanted raw flavors. It also lightly seasons salad ingredients with a delicate sweet and sour pickled taste.