DEBBIE'S YOUNG JACKFRUIT SALAD, VIETNAMESE STYLE

Serves 4 – 6

By Spice Island Vegan

This young jackfruit salad is served at a vegetarian Vietnamese restaurant near my house.  I love it so much and was able to copy it at home.   It is served with Vietnamese sesame chips that are available in Vietnamese markets.  But I substitute them with Indian pappadums since the Indian market is closer to my house than the Vietnamese one.

Ingredients:

2        cans of young (or "green") jackfruit in brine (NOT syrup!) (each can is 8 oz drained weight, total = 1lb.), drained, rinsed in water, squeezed and cut into strips (with the grain)

1        Tbsp canola oil

4        cloves garlic, minced

3/4        cup chopped shallots or green onions

1         cup loosely packed chopped Thai/Vietnamese basil

1         tsp sea salt

1/4        tsp black pepper

2        Tbsp vegan sugar

2 1/2 Tbsp Vegetarian “Fish Sauce”  (see about this here) or vegan Nuoc Cham (see Bryanna’s recipe below)

1 Tbsp (Debbie says she uses more than this now)         fresh lime juice

1         tsp miso (brown rice or barley) mixed with 2 Tbsp warm water

Serve with:  1/2 cup chopped dry roasted peanuts,1/4 chopped cilantro or basil,

                          Vietnamese sesame chips or Indian Pappadum, fresh lime wedges and

                      Vegetarian “fish sauce” (see about this here) or vegan nuoc cham, and Sri Racha Vietnamese style hot sauce

Preparations:

  1. Preheat wok.   When the wok is hot, add oil, garlic, and onion.  Stir fry until fragrant.  Add young jackfruit strips, salt, sugar, black pepper, and vegetarian fish sauce or soy sauce.   Mix and stir-fry in high heat for 10 minutes until spices are absorbed to the jackfruit.  Add a little water to the wok to prevent sticking.
  2. Add lime juice and Thai/Vietnamese basil.   Mix well for 1 minute.
  3. Finally, add the miso mixture.  Mix well for 1 minute.
  4. Turn off heat.   Set aside jackfruit in a bowl and let it cool.
  5. Serve the salad room temperature on a plate with chopped roasted peanut and chopped cilantro/basil sprinkled on top.  
  6. Dot it with Sri Racha hot sauce on top and all over the salad.   Each person can use the sesame crackers/pappadum to scoop the salad, dot with fresh squeezed lime juice and more vegetarian fish sauce.

BRYANNA'S VEGAN NUOC CHAM

Mix together and store in a jar in the refrigerator:

1/4 cup soy sauce

1/4 cup water

1 Tbs. lime juice

1 Tbs. rice vinegar

1 clove garlic, crushed

1 Tbs. sugar

1/2 tsp. chile flakes