Ingredients

2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
2 tablespoons white vinegar
4 tablespoons White Vinaigrette, recipe follows
2 cups shredded, poached chicken breast or chicken & sautéed shrimp
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh lime juice
2 teaspoons chopped rau rum ( Vietnamese mint), or regular mint
6 tablespoons chili fish sauce
4 tablespoons crispy shallot flakes
1/2 finely chopped onion
1 clove finely chopped garlic
4 tablespoons chopped roasted peanuts

To make...

Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well packed strips into a bowl. Add the white vinaigrette and toss for a few seconds. Pour off the excess liquid. Mix in with onion & garlic.

In a separate bowl, toss the shredded chicken & shrimp with salt, pepper, and lime juice. Add the rau rum, and chili fish sauce and mix together thoroughly.

To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.

White Vinaigrette:
1 cup sugar

1 teaspoon salt

1 cup white vinegar

1 cup water

Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.