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  • 1 kg banana bell (banana flower), sliced
  • ½ barbecued chicken or a whole poached chicken breast - diced
  • 2 tbsp Thai mint
  • 2 eschalots, sliced thinly
  • 1 stalk lemongrass
  • 3 kaffir lime leaves, shredded
  • 1 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 birds eye red chillies
  • ½ lemon wedge
  • 4 coriander sprigs to garnish
  • 4 Thai basil leaves to garnish
  • 2 tbsp toasted ground rice


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash the banana bell thoroughly and slice into thin shreds.

Leave to soak in cold water with slices of lemon.

After rinsing 2-3 times, squeeze out excess water and transfer into a large mixing bowl.

In another bowl, mix the cooked chicken with lemon juice, lime leaves, ground rice, chillies, fish sauce, and salt to taste.

To this mixture add the sliced banana bell, mint, and eschalots.

Lightly mix, taking care not to bruise the banana bell.

Garnish with coriander and Thai basil.

Banana bell salad is traditionally served with steamed sticky rice or as an accompaniment to a meal.


• To make ground rice, lightly toast a handful of uncooked glutinous rice into a hot wok. Stir constantly until the rice browns, then grind, using a mortar and pestle, to a rough consistency (much like ground coffee). Alternatively, use a coffee grinder.