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

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vietnamese young jackfruit salad from auntie gai. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vietnamese Young Jackfruit Salad From Auntie Gai is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vietnamese Young Jackfruit Salad From Auntie Gai is something that I have loved my entire life.

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 get started with this particular recipe, we have to prepare a few ingredients. You can have vietnamese young jackfruit salad from auntie gai using 7 ingredients and 9 steps. Here is how you cook that.

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

Instructions 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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