Description
A refreshing and popular Vietnamese salad featuring young jackfruit and shrimp, dressed in a tangy fish sauce dressing.
Ingredients
Units
Scale
- 2 20-oz cans young jackfruit (Mit Non)
- 3/4 lb raw deveined, headless, shell-on shrimp (21-25 size preferred)
- Vietnamese fish sauce dipping sauce (Nuoc Mam Cham)
- 1 cup raw peanuts without skins
- 1 bunch Vietnamese coriander/mint (Rau Ram)
- Fried shallots
- Fried garlic
Instructions
- Prepare the jackfruit: Drain the canned jackfruit in a colander or sieve. Remove any woody pieces (usually the pulp), if needed. In a small pot, blanch the jackfruit in boiling water for 5 minutes. Drain, rinse then give it a gently squeeze to remove excess water. Slice the jackfruit thinly and transfer to a medium-sized mixing bowl. Set aside.
- Cook the shrimp: Using the same pot above, clean it out and add about 1 inch water and bring it to a boil. Add shrimp. Give it a quick toss until they all turn opaque (about 2-3 minutes). Drain the shrimp and once cooled, remove shell and slice them in half along the backside. Toss together the shrimp and jackfruit.
- Season the salad: Add about 6-8 tablespoons Vietnamese fish sauce dipping sauce to the shrimp and jackfruit. Adjust if necessary. Avoid having a pool of dressing sitting at the bottom.
- Toast the peanuts: In a small frying pan, pan fry (no oil) the raw peanuts until all sides are golden brown. Coarsely chop in a food processor. Set aside.
- Prepare the coriander: Remove all the Vietnamese coriander/mint leaves from the stems and discard the stems. Set the coriander/mint leaves aside.
- Assemble the salad and serve: When ready to serve, top salad with Vietnamese coriander/mint leaves, toasted peanuts, fried shallots and garlic.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Tossed Salad
- Cuisine: Vietnamese