Yum Hua Pli Recipe – Thai Special
Yum Hua Plee, also known as Thai Banana Blossom Salad, is a refreshing and flavorful dish that showcases the unique texture and taste of banana blossoms. Traditionally prepared in Thai cuisine, this salad combines tender banana flower petals with a creamy coconut dressing, creating a harmonious blend of sweet, salty, and spicy flavors. It’s often served as a light meal or appetizer, offering a delightful contrast to rich and spicy Thai dishes. Whether you’re exploring Thai cuisine or seeking a healthy and satisfying salad, Yum Hua Plee is a must-try.
- 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 :
Banana Blossom Preparation: To prepare the banana blossom, remove the outer layers until you reach the tender inner petals. Slice them thinly and soak in water with a bit of lime juice to prevent browning.
Protein Options: While traditional recipes use pork, you can substitute with chicken, tofu, or shrimp for a different flavor profile.
Dressing Variations: Adjust the level of spiciness by varying the amount of bird’s eye chilies. For a milder version, reduce the number of chilies or remove the seeds.
Serving Suggestions: Serve the salad chilled for a refreshing experience. It’s an excellent accompaniment to grilled meats or as a standalone dish with steamed jasmine rice.
Storage Tips: For optimal freshness, consume the salad immediately after preparation. If storing leftovers, keep them in an airtight container in the refrigerator for up to 24 hours.
