Vietnamese Young Jackfruit Salad From Auntie Gai

Name: Vietnamese Young Jackfruit Salad From Auntie Gai
Yield: 7 servings
Cuisine: American
Ingredients: 1/2 kg young jackfruit; 4 prawns; 100 g pork belly; 50 g roasted peanuts; 4 kaffir lime leaves, herbs, country borage (Mexican mint); 100 g bean sprouts; fish sauce, lime, chili, garlic, sugar

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Vietnam

Auntie Gai is from Ky Anh district, Ha Tinh province. On the occasion of May 5th of the Lunar Calendar, people in her village often make this salad to get rid of insects and bugs and clean the gut. (contributed by Bich Hoa)

cookpad vietnam @cook_2506890

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Ingredients

7 servings

1/2 kgyoung jackfruit
4prawns
100 gpork belly
50 groasted peanuts
4kaffir lime leaves, herbs, country borage (Mexican mint)
100 gbean sprouts
fish sauce, lime, chili, garlic, sugar

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Steps

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.