Step-by-Step Guide to Make Super Quick Homemade Vietnamese Young Jackfruit Salad From Auntie Gai
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Ultimate Vietnamese Young Jackfruit Salad From Auntie Gai. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vietnamese Young Jackfruit Salad From Auntie Gai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Young Jackfruit Salad From Auntie Gai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vietnamese Young Jackfruit Salad From Auntie Gai is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular 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 cook that.
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)
Ingredients and spices that need to be Make ready to make Vietnamese Young Jackfruit Salad From Auntie Gai:
- 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
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.
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