Banana Blossom Salad
Recipe courtesy Chef Khai, Ana Mandara Vietnamese Restaurant, San Francisco, CA
Show: Inside Dish
Episode: Cheech Marin
Rate This RecipeRead users' reviews (4)
- Recipe categories: Fruit, Banana, Grapefruit, Nuts, Poultry, Chicken, Vegetables, Shallot,
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Total Reviews: 4
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By sydbee
Los Angeles, CA
on September 05, 2012
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Fantastic flavors. I used canned banana blossom found in Vietnamese supermarket and made my own chili fish sauce. The result was great.
By crouton211
coral springs, FL
on October 15, 2010
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I first tried and fell in love with banana blossom salad on a trip to Vietnam. The first time I had it in the states 4 years after my travels was at Ana Mandara on my Honeymoon. What memories. If it is infact the same recipe it was fantastic. I will be test driving the recipe this weekend.
By netvision2003_8...
US
on August 20, 2007
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Something different for a change! I used soy sauce instead of fish sauce since I wasn't sure about adding fish sauce to a salad. Pretty good. I believe it's important to make the banana blossom pieces very thin as the recipe suggests.
By purpleladydws_4...
Sacramento, CA
on December 28, 2005
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You can't miss this salad. My changes where: I grilled the chicken breast to add taste and color. To add more texture and crunch, I added fried saifun noodles. Your guest will love this, hope you live where there are accessable banana blossoms.