Authentic Recipes From Vietnam by Trieu Choi & Marcel Isaak

Author:Trieu Choi & Marcel Isaak
Language: eng
Format: mobi, epub
ISBN: 9781462905485
Publisher: Periplus Editions
Published: 0101-01-01T00:00:00+00:00

Note: Squid becomes rubbery if overcooked. To achieve a soft and velvety texture, barely cook the squid and quickly plunge it in ice water. Squid may be tenderized by soaking it in milk for a day before cooking.

Serves 4 Preparation time: 35 mins Cooking time: 2 mins

Young Jackfruit Salad Goi Mit Tron

A texturally pleasing recipe that calls for young unripe jackfruit—different from the sweeter, mature fruit. Young jackfruit resembles a vegetable, with a firm texture and a mild flavor. Lily buds or cabbage can be used as a substitute.

1 small young jackfruit (about 8 oz/ 250 g), 1 cup (4 oz/100 g) dried lily buds or 1/4 small head cabbage

2 tablespoons oil

2 cloves garlic, crushed

4 fresh medium shrimp (about 4 oz/100 g), peeled and deveined

2 oz (50 g) lean pork, thinly sliced to yield about 1/4 cup

1/2 teaspoon sugar

1/3 teaspoon salt

1/2 teaspoon ground white pepper

1 teaspoon minced polygonum leaves (rau ram)

1 tablespoon sesame seeds, dry-roasted until golden brown Sesame seed rice crackers, to serve (optional)

1 Peel the jackfruit with an oiled knife and remove all of the thick outer rind, leaving the inner flesh and seeds. Cut the jackfruit into a few large pieces. Boil the jackfruit pieces for about 5 minutes until tender. Remove and set aside to cool, then cut the jackfruit into thin slices. If using lily buds, remove and discard the hard ends and knot each bud in the middle, then blanch in a pot of boiling water for 30 seconds. If using cabbage, cut into thin slices and blanch in the same manner.

2 Heat the oil in a wok or skillet over medium heat and stir-fry the garlic until golden brown and fragrant, 1 to 2 minutes. Add the shrimp and pork slices, and stir-fry until the shrimp turn pink, 2 to 3 minutes. Season with the sugar, salt and pepper, then add the jackfruit slices, lily buds or cabbage slices and mix well. Finally stir in the polygonum leaves and 1/2 of the sesame seeds, and remove from the heat. Transfer to a serving platter.

3 Sprinkle the remaining sesame seeds over the salad and serve hot with sesame seed rice crackers (if using).

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