Vietnamese Young Jackfruit Salad From Auntie Gai
Vietnamese Young Jackfruit Salad From Auntie Gai

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, vietnamese young jackfruit salad from auntie gai. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vietnamese Young Jackfruit Salad From Auntie Gai is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vietnamese Young Jackfruit Salad From Auntie Gai is something which I’ve loved my whole life. They are fine and they look fantastic.

This vegan Vietnamese jackfruit salad has huge flavors and is seriously refreshing. Tender young jackfruit, meaty oyster mushrooms, fragrant fresh herbs Cameron spent several years in Vietnam exploring and researching the local cuisines and it really shows. The book is full of recipes for soups.

To begin with this recipe, we must first prepare a few components. You can have vietnamese young jackfruit salad from auntie gai using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese Young Jackfruit Salad From Auntie Gai:
  1. Make ready 1/2 kg young jackfruit
  2. Get 4 prawns
  3. Take 100 g pork belly
  4. Get 50 g roasted peanuts
  5. Make ready 4 kaffir lime leaves, herbs, country borage (Mexican mint)
  6. Prepare 100 g bean sprouts
  7. Make ready fish sauce, lime, chili, garlic, sugar

Here is how you achieve it. Her Vietnamese young jackfruit and shrimp salad (gỏi mít non tôm) was simply scrumptious. I was instantly motivated to make my own version, after To make this salad stand out, try making your own fried shallots and garlic. You can always buy fried shallot and garlic but you will quickly notice that the.

Steps to make Vietnamese Young Jackfruit Salad From Auntie Gai:
  1. Slice young jackfruit into small pieces, rinse well then boil thoroughly in about 15 minutes. Drain in a colander.
  2. Boil the pork and steam the prawns until cooked through
  3. Mix 3 teaspoons of fish sauce with 1 teaspoon of sugar, 4 cloves of minced garlic, 1 chopped chili, juice from 1 squeezed lime. Mix well altogether in a bowl to have a gelatinous mixture.
  4. Slice cooked prawns and pork belly into small pieces.
  5. Slice all vegetables and herbs into small pieces.
  6. Mix young jackfruit, bean sprouts, sliced prawns and pork belly and mixed fish sauce altogether.
  7. Add sliced vegetables and herbs, crushed roasted peanuts into the above mixture.
  8. Transfer the contents to a serving plate and garnish the tops with some crushed roasted peanuts.
  9. This salad should be served with Vietnamese grilled rice crackers or shrimp chips.

Young jackfruit salad is one of the recipes inside Cameron Stauch's new cookbook featuring vegetarian Vietnamese recipes. Drain the jackfruit, rinse well and gently squeeze out any excess water. Vietnamese Salad (nom or goi) is the indigenous salad of Vietnamese cuisine. It is to be distinguished from sa lát (from the French for salad) found in Western style restaurants. Nộm (gỏi in Southern Vietnam) is the indigenous salad of Vietnamese cuisine.

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