August has been a seriously busy food month for us and it’s barely half over! With friends coming into town, a series of cooking classes that we’ve taught and Friday’s catering event , we’re trying to make the best use of our left overs. We’ve been very conscientious of food waste and are always making sure we don’t waste food like we used to. So with Friday’s party all cooked, delivered, served and done, we’ve got a few left overs in the fridge we assembled one of our favorite Vietnamese salads made with jackfruit. Jackfruit is a tropical fruit that is HUGE and sweet tasting like a banana, mango, papaya combination. We made a Jackfruit Video a while back and you can to see it’s full dissection!
black sesame seed rice crackers (banh đa)
Vietnamese jackfruit salad, Gỏi Mít, is wonderful mix of pork, shrimp, jackfruit and Vietnamese black sesame seed rice crackers (banh đa) or prawn crackers. The rice crackers are packaged in plastic bags and normally come in large, round, flat pieces but often are broken into sections. A specialty salad of the Central Viet-Nam, Goi Mit is gaining popularity in the states amongst many Non-Vietnamese diners and is now popping up in many Vietnamese restaurant menu’s. Eaten like the way you would nacho’s, this jackfruit salad is scooped up with the crispy, light rice crackers. The mix of meat, shrimp and fruit is tossed with a flavorful fish sauce dressing that is spiked with chilies and limes. Vietnamese Coriander, rau răm, is the fragrant, musky, slightly spicy herbal finale to this delicious salad.
Vietnamese Jackfruit Salad Recipe
Normally, the jackfruit used in most jackfruit salad versions are the canned young, unripe jackfruit, therefore having the term “non” in the title of the dish. “Non” means tender or young. But when we have some fresh, sweet jackfruit , we love tossing it in the salad too for an extra sweet, fragrant contrast to the salad. Depending what’s in our pantry, we’ll even toss in some canned ripe jackfruit as well. It’s something different, but delicious. Most Asian grocers will have both green, unripe and sweet, ripe version of canned jackfruit. Choose your delicious poison! Also, for a vegetarian version, you can replace the shrimp and pork for strips of fried tofu.
Vietnamese Jackfruit Salad Recipe
Yield: Serves 4
Total Time: 20 Minutes
- 2 cans of jackfruit, drained & chopped. Young, green jackfruit or ripe jackfruit, or a combination of both.
- 1 pound pork (loin, chop, shoulder or belly), sliced thin
- 1 pound shrimp, cleaned & de-veined
- 2 medium shallots, minced
- 2 cloves garlic, crushed
- 3 Tablespoons oil
- 1 Tablespoon fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 fresh lime
- Vietnamese fish sauce dip (nuoc cham), to taste
- Fried, crispy shallots
- Crushed peanuts
- 1/4 cup Vietnamese coriander ( rau ram), chopped
- 1/4 cup cilantro, mint or herb of choice
- Vietnamese black sesame seed rice crackers, prawn crackers
- Drain canned jackfruit. If using green jackfruit, rinse with cold water and squeeze out excess water.
- In pan, heat 1 Tablespoons oil and sear shrimp on each side for about 1 minute or until cooked. Remove from pan and set aside.
- In same pan, add 2 Tablespoons oil , shallots, and garlic. Sautee for about 30 seconds or until shallots and garlic become fragrant, but not browned yet. Add sliced pork, fish sauce, sugar, salt.
- Cook pork until tender. Remove pan from heat, toss in shrimp and black pepper.
- Place pork/shrimp mixture in bowl and toss with jackfruit, Vietnamese coriander and cilantro. Mix salad to combine all ingredients. Squeeze fresh lime juice over salad (about 1/2 lime), fried crispy shallots and drizzle with Vietnamese fish sauce dip (nuoc cham) to taste.
- Assemble sections of black sesame seed rice crackers or prawn crackers on plate. Top with jackfruit salad. Top with crushed peanuts and more herbs for garnish.
- Break off small portion size section of crackers to scoop up jackfruit salad.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
canned , young & fresh jackfruit
Normally, the jackfruit used in most version are the canned young, unripe jackfruit, therefore having the term “non” in the title of the dish. “Non” means tender or young. But when we have some fresh, sweet jackfruit , we love tossing it in the salad too for an extra sweet, fragrant contrast to the salad. Depending what’s in our pantry, we’ll even toss in some canned ripe jackfruit as well. It’s something different, but delicious. Normally most Asian grocers will have both green, unripe and sweet, ripe version of canned jackfruit. Choose your delicious poison! Also, for a vegetarian version, you can replace the shrimp and pork for strips of fried tofu.
There are so many different variations to this awesome salad. We always toss crushed, roasted peanuts on top, but Christine from Holy Basil made her version with some toasted sesame seeds . That sounds delicious as well! We found this great Vietnamese cooking show from ViệtDồngTâm.com that highlights dishes from the three different regions of Vietnam: North, Central and South. If you speak Vietnamese, watch this great video here that shows a jackfruit salad being prepared. If you don’t understand Vietnamese, watch the video anyways because it is so informative.
Vietnamese coriander, rau răm
Although the chef is speaking Vietnamese, you can see all her steps of preparation, including a cool shot of a whole slice of young, boiled jackfruit. Being so far from Vietnam, we have to buy the young jackfruit canned (already cut in triangle shapes), but being in Viet-Nam, the chef actually sliced small, whole, young jackfruit and boiled it herself. The chef suggests steaming the shrimp, to preserve the sweet flavors of the shrimp. She also suggests using rehydrated, dried shrimp if you don’t have fresh shrimp available. The dried shrimp adds a nice rich, fermented shrimp flavor to the salad, which she personally prefers. She boils the pork belly in a water drizzled with salt and fish sauce, adding further flavor to the meat. If you watch it, but don’t understand Vietnamese and want to understand more of what the chef is saying, just e-mail us and Diane will interpret the video for you!