Funny enough, I have never come across this salad in South China, despite its many banana trees. Combine the banana blossom, papaya or mango, onion, carrot, green pepper, coriander, mint leaves and peanuts in a large bowl, add the dressing and toss until well blended. The salad is usually served with steamed rice at home. Vietnamese people can make Banana blossom salad with chicken or pork and shrimp. Arrange the salad on a serving platter (or even better, on a thick green banana leaf) and sprinkle with the shallots, additional peanuts and red chili, to taste. Banana blossom strip is fresh, crunchy and airy. https://thekitchenpaper.com/goi-ngu-sac-green-mango-papaya-salad https://vietnamcookingclass.com/recipes/banana-blossom-squid-salad Banana blossom – the soul of Nom hoa chuoi. 1- Combine banana blossom, onion, carrot, green pepper, coriander, marinade and peanuts in a large bowl and toss until well blended (Add peanuts before serving to avoid peanuts softened). 2- Arrange the salad on a serving platter (or on a thick part of the banana or cabbage leaf). It’s also a favorite food at … www.vietnamesefoody.com/vietnamese-banana-blossom-salad-nom-hoa-chuoi Banana blossom salad is using the flower of the banana tree and is popular in whole of South and South East Asia from South India to Indonesia.