Banana Blossom Preparation and Yam Hua Pli (Banana Blossom Salad)

Not yet written for this entry.

The banana blossom (hua pli) — the large, burgundy-purple teardrop-shaped flower of the banana plant — prepared for use in Thai cooking through peeling, slicing, and immediate immersion in acidulated water to prevent the rapid browning characteristic of cut banana blossom. The banana blossom's textural character (dense, slightly fibrous, the innermost pale yellow petals tender and almost artichoke-like) and its mild, slightly bitter, slightly astringent flavour make it one of the most distinctive Thai vegetable ingredients. Used in curries, soups, and as the base of yam hua pli — a warm salad with coconut cream dressing, toasted coconut, dried shrimp, and fried shallots.

Not yet written for this entry.

Not yet written for this entry.