Hoi An’s banana flower salad

One day we asked our friendly hotel front-desk girls in Hoi An about real authentic local food. Yên, one of the girls, asked my notebook (no, not an electronic notebook!) and started writing in Vietnam language 4 menu items. Here’s one of them: búp chuối trộn, or banana flower salad.

It’s a big plate (for a salad) with tiny slices of banana flower, basil leaves, slices of cucumber, a little bit of onion, a few spoons of shrimps, and peanut topping. It is mouth watering, taste fresh, and not a bit too big a platter.

I can’t pronounce (or even spell) the name of the restaurant. It is so local with local people and us being the only foreigners, and none of them speak English (hence the notes by Yên is of big importance). Definitely authentic, definitely delicious.

[Canon EOS 7D, Canon EF 24-105 f/4L IS @75mm, f/4.0, 1/100sec, ISO 400]

3 thoughts on “Hoi An’s banana flower salad

  1. Pingback: Unique Culinary Careers: Lauren Shockey | DICED: The Official Blog of ICE

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