My dear foodies, I have a special treat for you today – an irresistible Vietnamese Jackfruit Salad recipe that will surely take your taste buds on a journey to the vibrant and exotic flavors of Vietnam. This is not just any ordinary salad, my friends. This is a bold and refreshing combination of young jackfruit and vibrant herbs tossed in a tangy dressing that’s laced with fish sauce, lime juice, and sugar.
If you haven’t had the pleasure of trying jackfruit yet, then you’re in for a real treat. Jackfruit is a tropical fruit often used in Southeast Asian cuisine and it’s packed with nutrients such as fiber, vitamins, and minerals. It has a sweet flavor that pairs perfectly with savory ingredients like fish sauce and acidic components like lime juice.
In this recipe, I’ll teach you how to unleash the full potential of this superfood with some delicious Vietnamese flavors. Moreover, this jackfruit salad can be customized to suit everyone’s preferences by tweaking the ingredients or adding substitutions. Whether you’re vegan or an avid meat-lover, this versatile salad can accommodate all dietary needs.
Are you ready to take your taste buds on a tantalizing adventure and experience some authentic Vietnamese cuisine? Then let’s dive right into the recipe!
Why You’ll Love This Recipe
Picture this: you are sitting outside in the warm sunshine, and a light breeze brushes across your skin. You take a bite of the most refreshing and flavorful salad, and your taste buds come alive with every bite. This is exactly what you can expect when you try out my Vietnamese Jackfruit Salad recipe.
First of all, if you love Vietnamese cuisine or just trying something new, this recipe will be perfect for you. The combination of fish sauce, lime juice, sugar, and various herbs creates a beautiful balance of sweet, sour, and salty flavors that will tantalize your taste buds.
But what really sets this salad apart is the star ingredient: young green jackfruit. When cooked properly, this fruit has a texture similar to pulled pork or shredded chicken – making it an excellent vegan or vegetarian substitute in many dishes. It absorbs all the flavors of the marinade beautifully and adds a unique texture that will surprise your senses.
Plus, this recipe is incredibly versatile – you can add shrimp, tofu, or even pulled pork to make it a more substantial meal. It’s perfect for meal prepping or bringing to a summer cookout or potluck because it keeps well in the fridge.
Overall, this Vietnamese Jackfruit Salad recipe is fresh, flavorful, and perfect for any occasion. Don’t hesitate to try it out today!
Let’s get started on the Vietnamese Jackfruit Salad by gathering all of the necessary ingredients. Be sure to have these ingredients on hand before beginning the recipe, as they are essential for creating the perfect flavor and texture.
- 2 cans of young jackfruit (20 oz each), drained and rinsed
- 2 shallots, minced
- 2 cloves of garlic, finely diced and divided
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Sesame Seeds
- Shrimp or pork
All ingredients should be easily found in your local grocery store or Asian market. Be sure to choose young green jackfruit as it has a texture similar to meat when cooked, which makes it an excellent replacement for animal protein. If you prefer a meaty texture, consider adding tofu or shrimp/pork to your salad.
The Recipe How-To
Step 1: Drain and rinse 2 cans of young jackfruit. Squeeze the jackfruit to remove all the excess water as much as possible.
Step 2: Cut off the tough core of each jackfruit piece and discard it.
Step 3: Using your fingers or a fork, shred the jackfruit into thin strips.
Making the Salad
Step 1: In a large bowl, mix together 2 minced shallots, ½ cup fresh mint leaves chopped, ½ cup fresh coriander leaves chopped, and ½ cup chopped rau ram leaves.
Step 2: In a separate mixing bowl, combine 1 tablespoon fish sauce, 1 tablespoon soy sauce, 2 tablespoons sugar, and juice of 1 lime. Mix well until the sugar is dissolved.
Step 3: Add the jackfruit strips to the dressing mixture and stir well to coat them evenly.
Step 4: Heat a skillet over medium heat and add a splash of oil. Add the jackfruit mixture and cook for about 5-6 minutes, stirring occasionally, until heated through and slightly caramelized.
Step 5: Transfer the cooked jackfruit mixture to the large bowl with herbs and spices. Add in ¼ cup chopped peanuts, 2 tablespoons sesame seeds, and toss everything together.
Serve this delicious Vietnamese Jackfruit Salad as a main dish or side dish for any meal. It can be served on its own or served with rice or noodles.
Ingredient List Recap
- 2 cans young jackfruit
- 2 minced shallots
- ½ cup fresh mint leaves chopped
- ½ cup fresh coriander leaves chopped
- ½ cup chopped rau ram leaves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- Juice of 1 lime
- ¼ cup chopped peanuts
- 2 tablespoons sesame seeds
Substitutions and Variations
Are you looking to switch up this Vietnamese Jackfruit Salad Recipe? Fear not my friends, for I come bearing substitutions and variations that are sure to tantalize your taste buds!
First up, for all my vegan friends out there, try substituting the shrimp and pork with tofu or pulled jackfruit for a truly tasty vegan Vietnamese Jackfruit Salad. Young green jackfruit works well for this, as its meaty texture is similar to that of shredded pork or chicken.
If you’re allergic to peanuts or prefer a nut-free option, swap them out for cashews, almonds or even pumpkin seeds. These ingredient swaps will add a delicious crunch and nutritious boost to your salad.
Next up, let’s talk about the herbs – mint and coriander are key ingredients in this salad but feel free to switch it up and add some fresh basil or Thai sweet basil as well for an added layer of flavor. Adding fresh cilantro leaves will also give the salad an extra zing .
For a fish-free option, use soy sauce instead of fish sauce in the dressing. This substitution creates a vegan-friendly salad while still maintaining the classic savory taste of Vietnamese cuisine.
Lastly, if you’re feeling experimental try swapping out the young jackfruit with another ingredient like pulled pork or even shrimp. BBQ jackfruit or tom thit (shrimp and pork) salad go great with this recipe too. The possibilities are endless with this recipe – let your taste buds guide you on your culinary adventure!
Serving and Pairing
As a Vietnamese chef, I’m excited to share my jackfruit salad recipe with you. This recipe has the perfect balance of sweet, tangy, and savory flavors, and makes for an excellent side dish or even a light meal on its own!
One way to serve this flavorful salad is alongside some grilled BBQ pork or tofu, which complements its bold flavors perfectly. You can also pair it with a refreshing glass of iced tea or a crisp white wine like Sauvignon Blanc or Pinot Grigio.
For a complete Vietnamese meal experience, consider serving this jackfruit salad alongside a bowl of classic pho soup or a traditional Vietnamese noodle salad like goi mit non. You can also use it as a topping for rice bowls or tacos for an extra burst of flavor.
This versatile salad is perfect for hosting events and can be easily stored in the refrigerator until you’re ready to serve it. And if you’re looking to make this recipe vegan-friendly, simply substitute the shrimp with pulled jackfruit – the young green variety works best!
Go ahead and give this Vietnamese Jackfruit Salad Recipe a try and enjoy all its wonderful flavors!
Make-Ahead, Storing and Reheating
One of the best things about this Vietnamese Jackfruit Salad Recipe is that it can be made ahead and stored, allowing you to prepare it in advance for busy weekdays or upcoming events. You can make the salad a day before serving and store it in an airtight container in the refrigerator. The flavors will develop and blend together even better and make those first bites all the more flavorful.
To store the salad, separate it into portions depending on how much you will consume, then place it in an airtight container or re-sealable bag. This salad kept in the fridge can last up to 2-3 days without losing its flavors.
When you’re ready to serve, take out the portion you need and let it reach room temperature. Add any additional herbs, peanuts, or sesame seeds on top of the salad for extra texture and fragrance.
If you have leftover jackfruit after making this recipe, you can still use them for future dishes. After preparing them, store them in an airtight container or re-sealable bag to keep them fresh for your next recipe.
To reheat or refresh the salad, you can eat it cold straight out of the fridge or warm up leftovers by placing your serving bowl briefly into hot water–or better yet toasting some sliced bread on a pan with oil until crispy brown then placing the jackfruit salad over it – making it easier to enjoy a warm taste of this savory dish once again. Enjoy!
Tips for Perfect Results
Vietnamese cuisine is renowned for combining a variety of flavors and textures. For this recipe, the sweet and savory flavors of the jackfruit and fish sauce blend with the strong aroma of mint and coriander leaves, the nutty crunch of peanuts, cashews, and sesame seeds. With all these flavors coming together, a few tips can take your Vietnamese Jackfruit Salad to the next level.
Firstly, make sure to prepare your salad ingredients before mixing them together. You don’t want watery veggies leaking into your salad as it sits. Also, if using fresh jackfruit, make sure to remove the seeds and any fibrous parts before dicing or shredding.
When dressing your salad, start by mixing the wet ingredients (lime juice, fish sauce, sugar) first before adding in the sesame oil. This helps ensure that the dressing blends well and coats each ingredient evenly.
To give your salad an added layer of flavor, consider adding some shrimp or pulled pork to it. These proteins will complement the sweetness of the jackfruit and will elevate your salad from side dish status to a hearty meal.
If you prefer a vegan option, try adding some tofu or raw jackfruit to your salad instead. These alternatives will add protein to your dish and contribute to its unique texture.
Lastly, don’t be afraid to experiment with different substitutions and variations. Perhaps try using green jackfruit instead of young jackfruit or switching up your herb selection by adding Thai basil or dill. The beauty of this recipe is in its versatility.
By following these tips, you can create a delicious and visually stunning Vietnamese Jackfruit Salad that is sure to impress your guests. So go ahead and let your taste buds guide you as you tackle this delightful recipe!
With its unique texture and flavor, this Vietnamese Jackfruit Salad recipe is a must-try for anyone looking to explore new and exciting flavors in their cuisine. Plus, it’s an excellent way to incorporate fruits and vegetables into your diet while indulging in dishes that are both delicious and healthy.
Whether you’re a meat-eater or a vegan, you’ll be able to enjoy this salad as it can be adapted to suit different dietary requirements. It’s perfect for those who desire a vegan or vegetarian option for a refreshing summer meal, especially on hot days.
In conclusion, I highly recommend trying out this Vietnamese Jackfruit Salad recipe, which is packed with nutritious ingredients such as fresh herbs, young jackfruit, and plenty of citrus flavors. This mouthwatering salad is sure to impress your friends and family or make you happy on your own! So why not give it a try? I assure you that this dish will add an exciting twist to your regular meals, and it could become one of your go-to salads for years to come!
Vietnamese Jackfruit Salad Recipe
- 120 ml lime juice
- 4 red chilli padi
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1/2 teaspoon sesame oil
- 500 g jackfruit, seeded & cut into 1 cm thick strips
- 100 g shallots, sliced thinly
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons mint leaves, chopped
- 1 tablespoon sesame seeds, pan-toasted
- 1 tablespoon peanuts, toasted & coarsely chopped
- Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside.
- Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
- Pour the blended dressing over & toss well.
- Serve with the toasted sesame seeds & peanuts sprinkled over the salad.