Thai Banana Flower Salad – Yam Hua Plee

A crunchy, aromatic salad of tender banana blossom, fresh herbs, and zesty lime dressing

Yam Hua Plee is a vibrant Thai salad featuring the mild, artichoke-like crunch of banana blossom (hua plee). Shredded and tossed with proteins like chicken or seafood, toasted coconut, herbs, and a spicy-sour dressing of fish sauce, lime, and chili, it delivers the classic Thai balance of flavors. Often served as a side or light meal, it’s a staple in Northern and Isaan cuisine.

Shredded banana blossom with chicken, herbs, and toasted coconut

Crunchy, tangy, and full of Thai flair – a unique blossom delight!

Prep Time
20 min

Cook Time
10 min

Total Time
30 min

Servings
2–4

Ingredients

1 large banana blossom (fresh or canned, drained)
200g chicken breast, poached & shredded
1 cup toasted coconut flakes
2 shallots, thinly sliced
2 spring onions, sliced
½ cup fresh mint leaves
½ cup fresh coriander
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar
1–2 tsp chili flakes (or to taste)
¼ cup fried shallots (for garnish)

Instructions – With Chicken

Step 1: Prepare banana blossom: Trim tough outer layers, halve lengthwise, remove stamen-like centers from florets. Thinly slice and soak in acidulated water (water + lime juice) for 10 min to prevent browning. Drain and pat dry.

Step 2: Poach chicken: Simmer chicken breast in water with a pinch of salt for 10 min until cooked. Cool, shred into thin strips.

Step 3: Make dressing: Mix fish sauce, lime juice, palm sugar, and chili flakes until sugar dissolves. Taste — adjust for salty-sour-spicy balance.

Step 4: In a large bowl, combine shredded banana blossom, chicken, toasted coconut, shallots, spring onions, and half the herbs.

Step 5: Pour dressing over and toss gently to coat.

Step 6: Transfer to a platter. Garnish with remaining herbs and fried shallots. Serve immediately.

Pro Tip: Banana blossoms are mildly artichoke-like; soak in acidulated water to keep crisp and white. Toast coconut in a dry pan until golden for nutty flavor.

With Fish / Prawns

A seafood twist with grilled fish or prawns for a lighter, coastal vibe.

Ingredients (Serves 2–4)

Same base as above, but replace chicken with 200g prawns (shelled, deveined, grilled) or 200g white fish fillet (grilled & flaked)
Add 1 tbsp roasted chili paste (nam prik pao) to dressing for smoky depth
Optional: ¼ cup toasted peanuts, crushed, for extra crunch

Method

Step 1: Prepare banana blossom as above.

Step 2: Grill prawns or fish: For prawns, grill 2 min per side until pink. For fish, grill 3–4 min per side until flaky. Cool, then chop or flake.

Step 3: Make dressing: Add roasted chili paste to fish sauce, lime, sugar, and chili flakes. Stir well.

Step 4: Toss banana blossom, seafood, coconut, shallots, spring onions, and half the herbs.

Step 5: Drizzle dressing and mix gently.

Step 6: Garnish with remaining herbs, fried shallots, and peanuts (if using). Serve fresh.

Pro Tip: Use fresh prawns for best flavor; grill quickly to avoid toughness. For vegan, swap fish sauce for soy and use tofu.