Nộm hoa chuối (banana blossom salad)

Instructions

1. Remove the outer bracts of the banana blossom until you reach the tender heart, then finely slice the heart and the pale parts.
2. Soak the strips in lemon water for 10 minutes to stop them from browning, then drain and gently squeeze them.
3. Poach the chicken in 1 litre of simmering salted water for 15 minutes, then let it cool and shred it by hand.
4. In a large bowl, mix the rice vinegar, fish sauce, sugar, garlic and lime juice until fully dissolved.
5. Add the banana blossom, shredded chicken, grated carrot and onion, then mix well to coat.
6. Leave to rest for 15 minutes at room temperature so the flavours blend.
7. Just before serving, add the oil, peanuts, chilli and herbs, then toss gently.