In Thailand, people have found a use for every part of the banana plant. If we were to describe every way in which each part of the plant has been put to use, the result would be a thick book.
Look, for example, at the banana blossom — hua plee in Thai. As it appears on the banana tree, the blossom can look like an extra appendage hanging at the end of the bunch of fruit (bananas are produced as long, hanging bunches made up of many smaller “hands”, each of which contains several fruit).
Many Thais hold that the banana flower has value not only as food but as a medicine, especially for women who have just given birth. Banana flowers can be eaten either raw or cooked. They can be cut lengthwise or sliced crosswise before briefly boiling or grilling them or serving them raw as an accompaniment for any kind of nam phrik.
Today, the vegetables served with phat Thai have changed. Nowadays we are usually given spring onion and beansprouts. The shop will usually say that people don’t eat those vegetables any more so there is no need to seek them out, but given that claim it does seem strange that shops that serve khanom jeen nam phrik (fermented rice noodles served with a mild chilli sauce and condiments) always include slivers of banana flower sliced crosswise together with bai maeng lak (a basil variety) and chopped, boiled phak boong vine.
As you bite into the slivers of banana flower cut crosswise cooked into the dish, you enjoy the unique texture of a vegetable that is tender but not overly soft or mushy. This dish is especially good for the cool season because it has the heat of pepper and the warm flavour of bai maeng lak.
But, there is a whole roster of tasty dishes that can be made from the hua plee. Why not get hold of one and try your hand at one of the many Thai recipes that prove that the banana flower is more than just a by-product.