Ban flower salad is a traditional dish with an elaborate preparation, often served when honored guests are present. Ban flowers can be saladd with vegetables, ginger, or bamboo shoots, all of which are delicious and appealing. The ingredients typically include peanuts, lime, finely ground ginger, and the sourness from a fermented sauce of the Thai ethnic group.

Ban flower salad is a dish that contains a full range of flavors: bitter, spicy, sour, sweet, salty, and the nutty taste of bitter bamboo shoots, grilled fish, Ban flowers, and the dressing. To make this dish, you need seasonings such as salt, fresh garlic leaves, ginger, dried garlic, and chili peppers. The pistils and petals of the Ban flower, after being picked and washed, are blanched in hot water – this is the most important step in preparing this dish. Next is the preparation of the bamboo shoots: they are chopped, soaked in diluted salt water, then boiled until thoroughly cooked, and drained. An indispensable ingredient is grilled stream fish. Fresh stream fish is grilled over charcoal and then the meat is removed. Next, mix together lemon juice, minced garlic, chili peppers, mint, and coriander, then gently and evenly combine the main ingredients: bamboo shoots, Ban flowers, and grilled fish. Let it sit for about 20 minutes to allow the flavors to infuse before serving. With each bite, you'll experience the harmonious blend of the rich, aromatic flavor of the grilled fish, the nutty, creamy taste of the Ban flowers, and the slightly bitter taste of the fresh bamboo shoots, creating a distinctive flavor of the Northwest mountains. Khao tom (a type of Thai rice cake) is wrapped in a specific shape resembling a mountain peak. The back is convex like a mountain peak and is surrounded by horizontal strips of string. The wrapping method is as follows: place two banana leaves facing each other, add one bowl of rice, spread half a handful of mung beans thinly on the rice, arrange the meat in the middle, then add the remaining mung beans, cover with rice, fold the leaves at both ends, and tie with string in a V-shape. The higher and more balanced the hump, the more beautiful the cake is considered and the more skillful the woman is. The most beautiful cake is chosen for ancestor worship. The leftover leaves are added to the pot to enhance the aroma and retain heat during cooking. Boiling the cake over a wood fire usually results in a more fragrant and tender cake. The hump-shaped rice cake is taken out of the pot, steaming hot, and left to cool in the changing seasons, absorbing the flavors of the earth and sky.

The Thai people believe that a beautiful and delicious hump-shaped rice cake brings blessings, prosperity, and good fortune to the household that year. More importantly, it is also a sign from the ancestors. The grandmother and ancestors "welcomed" obedient and talented grandchildren for the family. Because the humpback rice cake carries such sacred meaning, making one requires meticulousness and care.