Banana Blossom Salad

Ngiom Trayong Chek in Khmer

1 large banana blossom (about 1 ½ lb)

Juice of one lemon

12 oz. chicken breast or pork belly or 1 lb shrimp, boiled

8 oz. bean sprouts, trimmed  

1 small bell pepper, seeded and julienne (preferably red or orange)

A handful of basil leaves

A handful of mint leaves

⅓ cup Khmer fish-sauce dressing

¼ cup roasted peanuts, coarsely crushed

Fill a large bowl with cold water. Add lemon juice. Remove and discard several

outer layers of the banana blossom along with the undeveloped bananas. Keep

removing the layers until you reach the heart. Do not throw away these layers.

Cut the heart in half lengthwise and cut into very thin slices. Places the slices in

lemon water as you work. Stack the removed layers and roll them like a cigar

and cut into very thin strips. Again add them in lemon water to prevent

discoloration. Leave it aside.

If using chicken breast, shred it with your fingers.

Drain the banana blossom. Make sure you squeeze out as much water as

possible. In a large bowl, toss the banana blossom, bean sprouts, bell pepper,

shredded chicken, basil and mint leaves together. Add the dressing

and toss again. Top with crushed peanuts and serve.  

Khmer Fish-sauce dressing

½ cup fish sauce

½ cup lemon juice

½ cup sugar

6 cloves of garlic, finely chopped

1 bird's eye chili, chopped (optional)

Mix everything together. Taste and adjust accordingly.

Note: in Cambodia we only use leaves/blossoms/fiber from pisang awak

banana. Pisang awak is the most versatile variety. The blossoms are bland

and the leaves don’t leave a bitter aftertaste.