How to Prepare Quick Vietnamese Young Jackfruit Salad From Auntie Gai

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese young jackfruit salad from auntie gai. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Mix young jackfruit, bean sprouts, sliced prawns and pork belly and mixed fish sauce altogether. Add sliced vegetables and herbs, crushed roasted peanuts into the above mixture. Transfer the contents to a serving plate and garnish the tops with some crushed roasted peanuts. This vegan Vietnamese jackfruit salad has huge flavors and is seriously refreshing.

Vietnamese Young Jackfruit Salad From Auntie Gai is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vietnamese Young Jackfruit Salad From Auntie Gai is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take 1/2 kg young jackfruit
2. Make ready 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. Take fish sauce, lime, chili, garlic, sugar

Pour the blended dressing over & toss well. Serve with the toasted sesame seeds & peanuts sprinkled over the salad. To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. The Vietnamese have been using young jackfruit since forever as a meat replacement.

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.

To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. The Vietnamese have been using young jackfruit since forever as a meat replacement. Here is one of the most popular way to use youngfruit in a salad. While ripe jackfruit—the world's largest tree fruit—can have a bright flavor and sweetness reminiscent of Juicy Fruit chewing gum, it's the young jackfruit you want here. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers.

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