Vietnamese Jackfruit Salad Recipe: shrimp+pork – Gỏi Mít Tôm Thịt

by on August 18, 2008

vietnamese-jackfruit-salad

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)

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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

Ingredients:

  • 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

Directions:

  1. Drain canned jackfruit. If using green jackfruit, rinse with cold water and squeeze out excess water.
  2. 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.
  3. 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.
  4. Cook pork until tender. Remove pan from heat, toss in shrimp and black pepper.
  5. 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.
  6. 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.
  7. Break off small portion size section of crackers to scoop up jackfruit salad.
Recipe Source: WhiteOnRiceCouple.com.

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canned , young & fresh jackfruit

vietnamese-jackfruit-salad-5

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.

vietnamese-jackfruit-salad-11

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

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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!

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{ 20 comments… read them below or add one }

1 Manggy August 18, 2008 at 8:25 am

Wow, beautiful presentation! I’ve never heard of jackfruit prepared this way (sue me, it’s always in dessert here! :) I’m going to pass it along to my aunties, thanks! :)

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2 Jen (Modern Beet) August 18, 2008 at 10:06 am

that looks SERIOUSLY delicious! I’ve never tried jackfruit, but this may be the impetus for me to search it out. Thanks for the inspiration!

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3 toontz August 18, 2008 at 12:06 pm

I have never had jackfruit, but this dish sounds absolutely scrumptious!

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4 maybelles mom (feeding maybelle) August 18, 2008 at 2:14 pm

oh, this is so delicious. but, what do you do with the jackfruit seeds?

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5 Lisa August 18, 2008 at 5:48 pm

I am constantly amazed at the beautiul combinations of food that you two come up with. I am also very jealous that I’ve never had the chance to try a jackfruit.

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6 Maggie August 18, 2008 at 6:19 pm

I’ve never seen those big black sesame rice crackers. I’m going to be hunting them down now. The salad looks great. I pass by the jackfruit in the Asian produce section all the time but maybe with the video I’ll feel up to tackling one.

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7 Pauline August 18, 2008 at 9:19 pm

I just made christines version of goi mit yesterday and it was soo good… I used mam nem (Fermented anchovy sauce) as the dipping sauce with alot of pepper… and to top it off i crushed peanuts!

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8 Jen Yu August 18, 2008 at 9:50 pm

Hee hee, I can imagine all of the food you eat in your kitchen now that I’ve been there! Yummmmm, jackfruit. I had never had it before until last weekend with you guys. Wow. Such incredible food that you create in your home. This salad is beautiful – almost too pretty to eat. I said *almost*. :)

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9 grace August 19, 2008 at 12:51 am

this jackfruit thing looks pretty good. are the seeds crunchy and delicious like kiwi seeds, or would you have to swallow them whole?
meanwhile, i don’t know if your shindig is still on, but if so, i hope ya’ll have a blast! :)

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10 Donald August 19, 2008 at 1:27 am

wow. another nice mix of ingredients with several that i have never even heard of!

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11 RecipeGirl August 19, 2008 at 5:42 am

I don’t know jack about… well you know. I couldn’t resist. I honestly have never heard of that fruit. Looks like a good one to play with though!

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12 Sandie August 19, 2008 at 9:45 am

Add me to the list of people who are new to jackfruit, and lol @ Recipe Girl’s comment.

I want to thank you guys for bravely introducing me to new and unusual foods. Living here in the Midwest, tracking down some of the more exotic foods can be a bit tricky. With a heads up from other food bloggers living on the coasts, that task becomes a bit easier.

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13 giz August 19, 2008 at 8:00 pm

Very scary – the minute I finish this comment I absolutely have to go downstairs and get something to eat. The pictures pushed me right over the edge.
Please visit our blog for a surprise.

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14 mikky August 19, 2008 at 11:27 pm

looks soooo inviting… the sesame crackers look so crispy… thanks for sharing :)

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15 dhanggit August 20, 2008 at 6:16 am

i have never salad as beautiful as this!! love it!! i wonder how vietnamese jackfruit taste like! i have never seen nor tasted one before

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16 Pat August 20, 2008 at 9:29 am

Next to durian, jackfruit is my favorite tropical fruit! I’ve had young jackfruit in savory dishes but never the ripe sweet ones. I’m definitely going to try this out. And those black sesame crackers! Wow!

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17 Ivy August 20, 2008 at 1:36 pm

Have never eaten Jackfruit before but it sounds delicious.

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18 Mike August 20, 2008 at 5:25 pm

I’ve only had jackfruit once (it was fresh and whole) and I fell in love with it. I’ve never seen it in any dishes before though, so this is eye opening for me…and this salad looks awesome!

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19 Annemarie August 21, 2008 at 12:08 am

Mm, sweet nacho salad. Looks refreshing and excellent – I love salads with sweet fruit/savory meat combinations.

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20 Hélène August 21, 2008 at 8:43 pm

I never hear of Jackfruit before but this salad looks superb.

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