Pull off outer 4-6 petals or bracts of fresh banana flower, and reserve.
Pull remaining bracts from flower’s core, discarding sticky white banana ”shoots” inside each layer, as these are bitter. If using canned banana blossom, rinse and drain. Slice banana flower very thinly crosswise. Fill a medium bowl half full with water and add juice of 1 lemon and tablespoon salt. Place flower slice in lemon water and let stand for 1 hour to soften, drain and pat dry.

If using raw chicken, bring water or stock to a simmer in a large saucepan and poach chicken until barely opaque throughout, about 5 minutes. In a frying pan over medium heat, heat a small amount of vegetable oil. Add pork and fry on both sides until cooked through, about 5 minutes. Shred or thinly slice both meats, let cool.

Sprinkle carambola slices with 1 tablespoon of sugar and set aside.
If using dried shrimp, simmer in water seasoned with vinegar and a pinch of sugar until softened, about 10minutes.
Prepare 20 thin omelets . Cut omelets into thin strips and set aside.

In a bowl, combine banana flower, chicken, pork, shrimp, Carambola, chilies and bean sprouts. Add 3 tablespoons lemon juice, 1 teaspoon salt and remaining 2 tablespoons sugar. Taste, and adjust seasoning with lemon juice if necessary. Toss in half of herbs. Spoon mixture into reserved banana petals and top each serving with omelet strips, peanuts, sesame seeds and remaining herbs.

Severs 4-6

Note: Canned banana blossom is available at most Asian markets.
If unavailable, double quantity of bean sprouts for bulk.

Hint: To lightly toast peanuts and sesame seeds. Heat a dry wok or frying pan over medium heat, add peanuts or sesame seeds and toast, stirring constantly, until lightly golden and fragrant. Alternatively, preheat oven to 400oF (200oC/Gas 6). Spread peanuts or sesame seeds on a baking sheet and toast, shaking once or twice to ensure even browning, until lightly golden and fragrant, 8-12 minutes for peanuts and 8-10 minutes for sesame seeds. Immediately remove from oven lest they become bitter.

Ingredients:
2 fresh banana flower or 2/20 oz (750 g) cans or bottles of banana blossom
juice of 1 lemon, plus 3-4 tablespoons fresh lemon juice or to taste
1 tablespoon salt, plus 1 teaspoon
2 boneless, skinless chicken breast halves(about 6 oz/185g each) or 2 cups (10 oz/300g) diced cooked chicken, firmly packed
About 2 cups (16 fl oz/500ml) water or stock for cooking chicken, if required
Vegetable oil for cooking
6 oz (180 g) pork fillet
1 carambola (star fruit), cut into thin stars
3 tablespoons sugar, plus more to fast if needed
1/2 cup (11/2 oz/45g) small dried shrimp(optional)
3 tablespoons rice vinegar or distilled white vinegar (optional)
2 eggs
2 fresh long red chilies, seeded and thinly sliced
11/2 cups (3 oz/90g) bean sprouts, rinsed and drained
1/3 cup (1/2 oz/15g) coarsely torn Vietnamese mint (rau ram) sprigs
1/3 cup (1/2 oz/ 15 g) coarsely torn cilantro (fresh coriander) sprigs
1/3 cup (2 oz/ 60 g) peanuts, lightly toasted and lightly crushed or chopped
1/3 cup (2 oz/ 60g) sesame seeds, lightly toasted