Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vietnamese young jackfruit salad from auntie gai. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad). Growing up, each dish became linked to one of the aunties or Mom as they each refined the recipes to make it their own. But as my generation grew older, the proverbial baton was passed and we in turn began to.
Vietnamese Young Jackfruit Salad From Auntie Gai is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Vietnamese Young Jackfruit Salad From Auntie Gai is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must 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:
- Prepare 1/2 kg young jackfruit
- Make ready 4 prawns
- Get 100 g pork belly
- Take 50 g roasted peanuts
- Make ready 4 kaffir lime leaves, herbs, country borage (Mexican mint)
- Take 100 g bean sprouts
- Prepare fish sauce, lime, chili, garlic, sugar
You can always buy fried shallot and garlic but you will quickly notice that the. Young jackfruit salad is one of the recipes inside Cameron Stauch's new cookbook featuring vegetarian Vietnamese recipes. Drain the jackfruit, rinse well and gently squeeze out any excess water. Cut or pull apart into bite-sized strips or shreds, discarding any hard sections, and place in a.
Instructions to make Vietnamese Young Jackfruit Salad From Auntie Gai:
- Slice young jackfruit into small pieces, rinse well then boil thoroughly in about 15 minutes. Drain in a colander.
- Boil the pork and steam the prawns until cooked through
- 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.
- Slice cooked prawns and pork belly into small pieces.
- Slice all vegetables and herbs into small pieces.
- 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 salad should be served with Vietnamese grilled rice crackers or shrimp chips.
Place the jackfruit strips, shallots, coriander & mint leaves in a bowl. Pour the blended dressing over & toss well. Wash young jackfruit with salt water. Slightly squeeze young jackfruit pieces to extract the water if any. In a skillet, cook a tablespoon of oil and garlic until golden brown and fragrant.
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