Dubbed a “gift from the sky,” hoa ban (Bauhinia flower) is a seasonal specialty of Vietnam’s northwest highlands.

For the Thai ethnic community, these fragrant blooms are more than just decorative - they’re essential ingredients in beloved regional dishes, with the most popular being nom hoa ban, or Bauhinia flower salad.

According to Ha Phuong, a local in Chieng Coi ward, Son La City, there are two types of hoa ban: white and purple. While both can be eaten, purple flowers are more commonly preferred for cooking.

Each year, from the second to fourth lunar months, hoa ban blossoms bloom across the region - coinciding with the bamboo shoot harvest. Locals often pair the two ingredients to create nom hoa ban, a salad praised for its earthy aroma and refreshing, slightly bitter taste.

“The main ingredients include hoa ban, bitter bamboo shoots, rau thoi (a pungent native herb), roasted peanuts, and grilled stream fish,” Phuong said. “Spices like garlic, chili, mac khen (a native pepper), and mountain herbs such as hung vit, hung do, and sang are essential.”

Preparation starts with selecting young hoa ban, removing old stems, and blanching the blossoms. The bamboo shoots - typically bitter bamboo or mang vau - are sliced thin, soaked in salted water, lightly boiled, and then drained. Grilled stream fish is deboned and pounded into fine shreds.

All ingredients are mixed by hand, with particular attention to even seasoning. The salad is finished with roasted peanuts for added texture and visual appeal. Some families may adjust ingredients based on personal preference or availability.

“The flowers are gently sweet, slightly astringent, and pair well with the crunch of bamboo and bold flavors of the spices,” said Phuong. “It’s a simple dish, but incredibly memorable.”

Tran Bich Ngoc, who has documented many regional dishes, noted that the salad has made its way from home kitchens into restaurants, becoming a must-try dish for visitors to Son La, Dien Bien, and surrounding areas.

Thanh Nga, a Hanoi resident, recalled traveling over 280 kilometers to attend the hoa ban festival in Son La and enjoy the seasonal dish. “It’s unlike any other salad - bitter, spicy, nutty, tangy, and lightly sweet. A true taste of the mountains,” she said.

She now buys hoa ban to bring back to Hanoi - either steaming and freezing them or sun-drying to enjoy year-round. “You can sauté them with beef or pork, or stuff them inside fish for grilling or steaming,” she added. “Each version has its own unique flavor. Even kids love it.”