Yum Hua Pli – ยำหัวปลี (Banana Blossom Salad) Recipe – Thai Special
Yum Hua Pli, or Banana Blossom Salad, is a unique and flavorful Thai dish that showcases the tender inner petals of the banana flower. Often enjoyed as a refreshing appetizer or light meal, this salad combines shredded banana blossom with a tangy-sweet dressing, aromatic herbs, toasted coconut, and crunchy peanuts. Sometimes enhanced with shrimp, chicken, or tofu, it offers a beautiful harmony of textures and traditional Thai flavors—salty, sour, sweet, and spicy. A popular dish in Thai households and local eateries alike, Yum Hua Pli is a must-try for lovers of Southeast Asian cuisine.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
For the Salad:
- 1 medium banana blossom (peeled and julienned)
- 1 tablespoon lime juice (for soaking)
- 1/2 cup cooked and shredded chicken (optional)
- 1/4 cup toasted coconut flakes
- 1/4 cup roasted peanuts (crushed)
- 1 small red onion (thinly sliced)
- 2–3 Thai bird’s eye chilies (finely chopped, adjust to taste)
- 2 tablespoons fresh coriander (chopped)
- 2 tablespoons fresh mint leaves
For the Dressing:
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon tamarind paste (optional, for tanginess)
- 1 minced garlic clove
Prepare the Banana Blossom:
Peel the tough outer layers of the banana blossom to reveal the pale, tender core.
Thinly slice the core and soak the slices in water mixed with 1 tablespoon of lime juice to prevent browning and reduce bitterness.
Let it soak for 10–15 minutes, then drain and squeeze out excess moisture.
Make the Dressing:
In a bowl, combine fish sauce (or soy sauce), lime juice, palm sugar, tamarind paste (if using), and minced garlic.
Stir until the sugar is fully dissolved and the dressing is well mixed.
Adjust flavors to your preference—sour, salty, and slightly sweet.
Assemble the Salad:
In a large mixing bowl, combine the sliced banana blossom, shredded chicken (if using), red onion, and chilies.
Pour the dressing over the salad and toss well to coat.
Add the toasted coconut, crushed peanuts, mint, and coriander.
Give it a final toss and let it sit for 5 minutes to allow the flavors to meld.
Serve:
Transfer the salad to a serving plate or bowl.
Garnish with extra herbs, crushed peanuts, or a lime wedge if desired.
Serve immediately for the freshest taste.
Recipe Notes :
Vegetarian Option : Replace fish sauce with soy sauce and omit the chicken or substitute with tofu or tempeh.
Banana Blossom Tip : The inner petals are the most tender and flavorful—avoid the fibrous outer layers.
Storage : Best enjoyed fresh. If storing, keep the salad and dressing separate and mix just before serving.
Serving Suggestion : Pair with jasmine rice or sticky rice, and serve alongside grilled meats or Thai curries for a full meal.
