banana flower salad

Name: banana flower salad
Cuisine: Cambodian (Khmer)
Ingredients: 1 large banana flower; 3 tablespoons lime juice; 2 tablespoons fish sauce; 2 small, thinly sliced shallots; 1/4 cup, chopped fresh mint leaves; 1/4 cup, crushed roasted peanuts; 1 small, finely chopped red chili; 1 teaspoon palm sugar

Banana flower salad is a vibrant and refreshing dish from Cambodian cuisine that features thinly sliced banana blossoms combined with herbs, lime, and fish sauce to create a balance of sour, savory, and slightly bitter flavors. It is commonly enjoyed as a side dish and showcases the Cambodian emphasis on fresh, aromatic ingredients.

8 ingredients

soursavoryfreshslightly bitterspicy

Culinary DNA Preview

Cambodian (Khmer)85%

Indigenous15%

Ingredients

banana flower
1 large
lime juice
3 tablespoons
fish sauce
2 tablespoons
shallots
2 small, thinly sliced
fresh mint leaves
1/4 cup, chopped
roasted peanuts
1/4 cup, crushed
red chili
1 small, finely chopped
palm sugar
1 teaspoon

Method

Steps not available

Origin Story

This salad reflects the traditional use of local, readily available ingredients in rural Cambodia, where banana blossoms are commonly harvested and integrated into everyday meals as a way to utilize the entire plant.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

slicing soaking mixing garnishing

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