Salad

1 banana flower blossom, about 1 lb (finely sliced green cabbage may be substituted) 
2 Tbsp lemon juice or white vinegar 
8 oz cooked chicken breast meat, cut into fine strips 
2 Asian pears, cut into fine strips (any type of apple may be substituted) 
6 Tbsp ginger, peeled and cut into fine strips 
1 cup Rau Ram (Vietnamese coriander) or regular mint, loosely packed and thinly sliced 
1 cup cilantro, loosely packed and thinly sliced 
1 cup Thai basil, loosely packed and thinly sliced 
2 jalapeno peppers, finely chopped 
1/4 cup peanuts, ground and toasted, for garnish 
1/4 cup shallot rings, fried, for garnish

Dressing

2 Tbsp mint 
2 Tbsp cilantro 
1 Tbsp lemongrass, finely minced 
1 Tbsp garlic, chopped 
2 Tbsp chili paste 
3 Tbsp fish sauce 
3 Tbsp light corn syrup 
1/3 cup lime juice 
1/4 cup white distilled vinegar 
1/2 cup sugar