My mother dislikes the slight astringency of this salad, but my father loves it. One day he secretly taught me how to make the salad. I was tickled then as now by its wild and tangly appearance, juicy texture, and earthy flavors. The element that brings the ingredients together is Vietnamese balm (kinh gioi), a splendid herb with hints of lemongrass and mint. You will find giant, burgundy teardrop-shaped fresh banana blossoms (illustrated on page 174), which are technically buds, in the produce section of Chinese and Vietnamese markets. Select one that feels firm and solid (not spongy) and has a tightly closed tip. The smaller the better because there is less astringency in the bracts (petal-like leaves) and flowers, which are both used here. The blossoms and balm are at their peak in the summer.
The salad may be readied through step 3 up to a day in advance, covered, and refrigerated. Return it to room temperature before finishing.
