Gỏi Bắp Chuối – Vietnamese Banana Blossom Salad Recipe

A banana blossom salad recipe (Gỏi bắp chuối) from my friend with her sharing about life in San Jose

There’s a place located in San Jose that prepares Vietnamese dishes from her home. She accepts orders and cooks them fresh at the right time to be ready for pick-up. We enjoyed their banana blossom salad for the party and it was it tasty. It was the food at the event, among many which my husband and me happily consumed. There were so many kinds of textures within this meal. The banana blossom was the most prominent however there were shredred white onions, red cabbage and bell peppers in red. Protein was something I’ve previously had never tasted before. Instead of the usual pork and shrimp, this was baby clams that were quite delicious. The softness of baby clams added a enjoyable texture. The salad was finished by a smear of mint Vietnamese pepper, peanuts roasted and a generous amount of a dressing made of fish sauce that binds everything in an enthralling mouthful with sweet and sour, and delicious goodness.

Vietnamese people often harvest banana flowers after pollination.
Picture of my friend’s banana blossom salad

This is a great place to go If you’re looking to indulge in the highest quality authentic Vietnamese food, and also if you reside close to San Jose for pickup. I don’t live near San Jose so I attempted to recreate this salad with banana blossoms at my home. I made my version using basically the same ingredients: chopped banana blossoms and white onions, red cabbage and bell peppers red. I left out the protein because I did not have any. I served the salad with crushed mint Vietnamese coriander and roasted peanuts, and the exact same amount in fish sauce sauce. I attempted to recreate all the ingredients I could recall from the meal at the event. I had a taste test of about 1,000 times. After I was completely happy with the results I was keen for my husband to try it a shot. The moment he walked into the room I threw a tiny bowl of banana salad in front of him. I was ecstatic as he sucked up the entire bowl. I put my hands in a knot with wide eyes and maybe the slightest glimmer of one or two tears I waited for confirmation that my salad of bananas was as delicious as the one served by the old lady in San Jose. “It’s good but not as good as the other one,” the man said. I’m in the process of drafting divorce documents.

Maybe I should have included some protein?

Other Vietnamese Salad:

Gỏi Bắp Chuối – Banana Blossom Salad Recipe

The salad is a combination of banana flowers, roasted peanuts, spices and a little protein from meat or seafood
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Salad
Cuisine vietnamese
Servings 2
Calories 108 kcal



  • 1 teaspoon salt
  • 1 small, slender banana blossom (slice thinly)
  • Half an orange/lime
  • A third of a small heads of cabbage in purple (slice thinly)
  • A third of a small white onions (slice thinly)
  • One small bell pepper (slice thinly)
  • 2 tablespoons minced mint
  • Two tablespoons Vietnamese coriander leaves
  • 1/4 lb of cooked shrimp (or 1/4 lb thinly cut pork shoulder cooked)
  • 1/2 cup crushed roasted peanuts

Dressing made of Fish Sauce

  • 1 lime or lemon (juiced)
  • 1 teaspoon fish sauce
  • 2 tablespoons of granulated sugar
  • 1 clove of garlic (slice thinly)
  • 1 teaspoon Coconut Soda
  • 1. Thai chilli (optional)


  • Slice the banana blossom in a large tub of water. Add salt and the juice of lime/lemon. Allow to soak for approximately 10 minutes. The salt pulls out any excess water, and the lemon stops it from turning brown. Take the long strands of banana blossoms that are at their highest point, and take everything else out. The banana blossoms can be tossed dry in the colander.
  • Incorporate the onions into an ice-cold bowl. It will help to lessen the onion's pungent scent. Take the onions off after 5 minutes , and throw them dry in the colander.
  • Toss all the veggies (banana flowers, white onions purple cabbage red bell pepper, mint, coriander) and proteins. Set aside.
  • Mix all dressing ingredients in small bowls, and mix them together.
  • When you're ready to serve Add the dressing to the salad , and give it a an easy toss. Sprinkle with the peanuts that have been roasted. Serve immediately.
Keyword goi bap chuoi, Vietnamese Banana Blossom Salad Recipe

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