Nom Hoa Chuoi (Banana Blossom Salad)

Step 1

Open the can of banana blossoms and pour the contents into a fine-mesh strainer set over a bowl, letting all liquid drain away for 30 seconds until no more drips.

Step 2

Transfer the drained banana blossoms to a cutting board and slice them lengthwise (from the tip end to the root end) into thin 1/4-inch-wide strips, as if shredding a cabbage leaf.

Step 3

Place the sliced shallot in a small bowl, pour 1 tablespoon of hot water over it, and set aside for 2 minutes until it softens slightly and the sharpness mellows.

Step 4

Roughly chop the mint and cilantro leaves together (discard woody stems) until you have 1 loosely packed cup of mixed herbs.

Step 5

In a small bowl, whisk together the lime juice and fish sauce with a fork until fully combined, about 10 seconds, creating the dressing.

Step 6

Place the shredded banana blossoms in a serving bowl, then add the softened shallot slices along with any liquid in the bowl.

Step 7

Pour the lime-fish sauce dressing over the banana blossoms and shallot, then toss gently with two spoons or a fork until evenly coated, about 20 seconds.

Step 8

Scatter the fresh herb mixture and chopped peanuts evenly over the top of the salad, then toss once more to distribute.