Chicken and banana inflorescence salad (for 3-4 people)

Chicken and banana inflorescence salad (for 3-4 people)


1/2 chicken

100g banana inflorescence

50g white cabbage

50g carrot

50g roasted peanut

20g laksa leaves

5 lime leaves


Minced garlic and chili, crushed ginger

3 tps. pure lemon juice

1 tbs. sugar

¼ tsp. salt

½ tbs. fish sauce

3 tbs. VIFON chili sauce

Step 1: Clean chicken and boil it in water with ginger and a little salt.  Then take the chicken out, leave it cool, and tear into small pieces.

Step 2: Slice banana inflorescence, cabbage, and carrots; and soak them in cold water. Take them out and let them drain.

Step  3: Slice laksa leaves, and lime leaves.

Step 4: Mix the salad sauce: mix well pure lemon juice with salt, sugar, fish sauce, VIFON chili sauce, minced garlic and chili.

Step 5: Put pieces of chicken, banana inflorescence, carrot, laksa leaves, and lime leaves in the bowl. Mix well with the salad sauce and serve them on the plate.


Using free-range chicken and tearing them by hands make the dish better.

Only mix the salad before enjoying to make sure that the banana inflorescence does not become soft.

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