Gỏi Hoa Chuối Tôm Thịt (Banana Flower Salad with Pork And Shrimp)

Gỏi Hoa Chuối Tôm Thịt  (Banana Flower Salad with Pork And Shrimp) is a traditional Vietnamese salad made with banana blossoms, shrimp, and pork. It’s fresh, crunchy, and packed with bright, savoury flavors. It is seasonal because of the banana flower blooms. Usually served with garden herbs and of course prawn crackers. It is one of the best introductions to banana blossoms!

The dish was seen at the Mekong Riverside Boutique Resort & Spa on an island by the Cai Be River .

What the name means

• “Gỏi” = salad (often with herbs and a tangy dressing)
• “Hoa chuối” = banana blossom (the flower of a banana tree)
• “Tôm thịt” = shrimp and pork

What’s in it

The main ingredients typically include:

• Thinly sliced banana blossom (crisp, slightly bitter, and nutty)
• Boiled or sautéed shrimp
• Sliced pork (usually pork belly or lean pork)
• Fresh herbs like mint and Vietnamese coriander
• Shredded vegetables (carrot, onion)
• Crushed peanuts for crunch

Dressing

It’s tossed in a classic Vietnamese dressing made from:

• Fish sauce
• Lime juice
• Sugar
• Garlic
• Chili

Taste & texture

It’s a balance of:

• Crunchy (banana blossom, peanuts)
• Fresh & herbal (mint, herbs)
• Savoury & slightly sweet (shrimp, pork, dressing)
• Tangy with a bit of heat

How it’s eaten

• Often served as a starter or side dish
• Sometimes eaten with prawn crackers or rice paper

 

• Prep: 25 minutes
• Cook: 10 minutes
• Total: ~35 minutes

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Equipment

• Sharp knife
• Large mixing bowl
• Small bowl (for dressing)
• Saucepan (for boiling pork & shrimp)
• Colander or sieve
• Cutting board
• Mortar & pestle (optional, for peanuts)

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Ingredients

Main

• 1 small banana blossom (about 300–400g)
• 120g raw shrimp, peeled & deveined
• 120g pork belly (or lean pork)
• 1 small carrot, julienned
• ½ small red onion, thinly sliced
• Handful fresh mint leaves
• Handful Vietnamese coriander (or cilantro if unavailable)
• 30g roasted peanuts, crushed

Dressing

• 2 tbsp fish sauce
• 1.5 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 small red chili, finely sliced (optional)

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Preparation

1. Prep the banana blossom

• Remove tough outer layers until you reach pale inner layers
• Slice very thinly
• Immediately soak in cold water with a squeeze of lime (prevents browning & reduces bitterness)
• Soak for 10–15 minutes, then drain well

2. Cook the protein

• Bring a small saucepan of water to boil
• Add pork, simmer 10 minutes until cooked → cool, then slice thinly
• In same water, cook shrimp 2–3 minutes until pink → drain

3. Prep vegetables

• Julienne carrot
• Slice onion thinly
• Pick herbs into bite-sized pieces

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Dressing

Mix in a small bowl until sugar dissolves:

• Fish sauce
• Lime juice
• Sugar
• Garlic
• Chili

Taste: should be balanced—salty, sweet, sour, slightly spicy

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Assembly

1. In a large bowl, combine:
   • Banana blossom
   • Carrot
   • Onion
   • Herbs
   • Pork
   • Shrimp
2. Pour dressing over and toss well
3. Top with crushed peanuts

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 Serving

• Serve immediately for best crunch
• Optional: serve with prawn crackers or rice paper

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Nutrition (approx per serving)

• Calories: ~320 kcal
• Protein: ~28g
• Carbs: ~18g
• Fat: ~14g
• Fiber: ~4–5g
• Sodium: ~900–1100mg (mostly from fish sauce)

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 Tips

• Slice banana blossom as thin as possible for best texture
• Don’t overdress—add gradually and taste
• Chill ingredients slightly for a fresher, restaurant-style finish