Take a mini trip to Vietnam with tangy, sweet bites of this easy jackfruit salad recipe
As I sit here on this warm summer evening, memories of my recent trip to Vietnam flood my mind. I can still taste the bright, refreshing flavors of the local cuisine – especially the jackfruit salads I tried at a small restaurant in Ho Chi Minh City.
The combination of tender young jackfruit, meaty mushrooms, pungent herbs, tart lime, and spicy chile was like nothing I had ever experienced before. Each bite seemed to dance on my tongue, sending my tastebuds on a magical journey through Southeast Asia. I was completely enamored.
Since returning home, I have been trying desperately to recreate that unforgettable dish. After many failed attempts, I think I may have finally cracked the code. I’m so excited to share my take on a classic Vietnamese jackfruit salad recipe with the readers of Food and Meal.
Stay tuned for my upcoming post, where I’ll walk you through the simple preparation of this salad bursting with huge, refreshing flavors. I’ll share tips on finding the essential ingredients, including the young green jackfruit that provides such a unique texture. You’ll also learn quick shortcuts, like using store-bought chips or pre-chopped veggies to cut down on prep time.
This salad recipe has easily become one of my favorite recipes for hot summer days when I’m craving something light yet totally satisfying. I can’t wait for you to experience the magic of those first tangy, sweet, herby bites. It may just transport you halfway across the world, if only for a moment. I hope you’ll join me on this tasty journey through the flavors of Vietnam!
Vietnamese Jackfruit salad Recipes
The Vietnamese jackfruit salad is an incredible salad. Its flavor is absolutely out of this world! It’s incredibly refreshing and full of huge flavors. It combines meaty oyster mushrooms, tender young jackfruit, and fragrant fresh herbs, with lime, chile, and lime. To serve this dish, you should prepare toasted sesame Vietnamese rice crackers. Toasted sesame crackers are ideal for dipping the salad.
Vietnamese Jackfruit salad
Equipment
Ingredients
- 2 cans jackfruit drained and chopped
- 1 lb pork sliced thin
- 1 lb shrimp cleaned and de-veined
- 2 shallots minced
- 2 cloves garlic crushed
- 3 tbsps oil
- 1 tbsp fish sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 lime fresh
- Fish sauce
- peanuts Crushed
- 1/4 cup Vietnamese coriander chopped
- 1/4 cup cilantro
Instructions
- In pan, heat 1 tbsp oil and sear shrimp on each side for about 1 minute or until cooked. Remove from pan and set aside.
- In same pan, add 2 tbsps oil, shallots, and garlic. Saute for about 30 seconds or until shallots and garlic become fragrant, but not browned yet. Add sliced pork, fish sauce, sugar, salt. Cook pork until tender. Remove pan from heat, toss in shrimp and black pepper.
- Place mixture in bowl and toss with jackfruit, Vietnamese coriander and cilantro. Mix salad to combine all ingredients. Squeeze fresh lime juice over salad, fried crispy shallots and drizzle with Vietnamese fish sauce to taste.
- Assemble sections of black sesame seed rice crackers or prawncrackers on plate. Top with jackfruit salad. Top with crushed peanuts and more herbs for garnish.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Grilling Vietnamese Jackfruit Southwest salad
Ingredients:
- 1 can (20 ounces) young green jackfruit, drained and rinsed
- 1 red bell pepper, halved and deseeded
- 1/2 red onion, sliced into rings
- 1 cucumber, sliced lengthwise
- 1 cup fresh herbs (a mix of mint, cilantro, and Thai basil)
- 1/2 cup unsalted peanuts, toasted and crushed
- 1-2 red chilies, thinly sliced (adjust to your spice preference)
- 2 limes, cut into wedges
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Dressing:
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
Instructions:
- Prepare the Jackfruit: Rinse the canned jackfruit thoroughly and pat it dry. If the jackfruit pieces are large, you can cut them into smaller, more manageable pieces.
- Marinate the Jackfruit: In a bowl, combine the vegetable oil, salt, and pepper. Gently brush this mixture over the jackfruit pieces, ensuring they are well coated.
- Grill the Jackfruit: Preheat your grill to medium-high heat. Place the jackfruit pieces directly on the grill grates. Grill each side for 2-3 minutes or until grill marks form. Remove from the grill and set aside.
- Grill the Vegetables: Brush the red bell pepper, red onion rings, and cucumber slices with a little oil. Grill them until they are slightly charred and softened. This should take about 3-5 minutes per side for the red bell pepper and onion, and about 2 minutes per side for the cucumber. Once done, remove them from the grill.
- Prepare the Dressing: In a small bowl, whisk together the fish sauce (or soy sauce for a vegetarian option), rice vinegar, brown sugar, minced garlic, and grated ginger. Adjust the taste by adding more sugar or fish sauce as needed.
- Assemble the Salad: On a serving platter, start by arranging the grilled jackfruit pieces. Then, add the grilled red bell pepper, red onion rings, and cucumber slices. Sprinkle the fresh herbs and crushed peanuts over the top. For a spicy kick, add the sliced red chilies.
- Drizzle with Dressing: Pour the prepared dressing over the grilled ingredients. Ensure it’s evenly distributed to infuse flavors throughout the salad.
- Serve: Vietnamese Grilled Jackfruit Southwest Salad is best enjoyed warm. Serve it immediately with lime wedges on the side.
Tips for making Vietnamese Vegan Jackfruit Salad
Cooking Tips
- Marinate the Jackfruit: Brushing the jackfruit with a light coat of oil, salt, and pepper before grilling helps enhance its flavor and prevents it from sticking to the grill grates.
- Master the Grill Marks: Grill the jackfruit, red bell pepper, onion, and cucumber until you achieve those beautiful grill marks. This not only adds a smoky flavor but also gives your salad an appetizing appearance.
- Adjust the Spice: The level of spiciness depends on your preference. You can control the heat by adding more or fewer red chili slices. For a milder version, remove the seeds from the chilies.
- Peanut Perfection: Toasted and crushed peanuts are a vital component. Make sure to toast them until they’re just golden brown. This provides a delightful crunch and nutty flavor.
- Customize the Herbs: Vietnamese cuisine often uses a combination of mint, cilantro, and Thai basil. Customize the herb mix to your taste. Freshness is the key to vibrant flavors.
Serving Suggestions
This refreshing Vietnamese jackfruit salad would pair deliciously with grilled proteins like the Fish Skewers on Farmer’s Salad or Grilled Sea Bream. The tangy, herby flavors of the salad contrast nicely with simply prepared fish.
For heartier pairings, the salad could be served alongside rice-based dishes like the Chicken Briyani or Jollof Rice to turn it into a light yet satisfying meal. The crunch of the jackfruit and vegetables complements the soft, fluffy textures of the rice.
If serving as an appetizer or side, try pairing this salad with sandwiches and wraps like the Ham Paprika Panini, Quesadillas with Beef, or Tuna Wrap. The salad provides a nice fresh, veggie-forward component to balance out the richer sandwiches.
No matter how you serve it, a squeeze of lime juice right before eating brings all the flavors of this vibrant Vietnamese jackfruit salad to life!
Top 9 FAQs about Canned Jackfruit Salad
1. Can I prepare the grilled jackfruit salad in advance for a party?
- Answer: Yes, you can grill the components in advance, but it’s best to assemble the salad just before serving. Keep the grilled ingredients and dressing separately until you’re ready to enjoy. Mixing them ahead can make the salad soggy.
2. What’s the best way to store leftover Vietnamese jackfruit salad?
- Answer: To keep the salad fresh, store any leftovers in an airtight container in the refrigerator. Consume within one or two days for the best taste and texture.
3. I’m not a fan of fish sauce. Can I use a substitute?
- Answer: Certainly! You can replace fish sauce with soy sauce or a vegan fish sauce alternative to suit your preferences.
4. What’s the difference between young and ripe jackfruit?
- Answer: Young jackfruit is used in savory dishes like this salad and has a neutral flavor, perfect for absorbing other flavors. Ripe jackfruit is sweet and often used in desserts.
5. Can I make this salad without a grill?
- Answer: If you don’t have a grill, you can use a stovetop grill pan or a regular frying pan. You’ll still achieve a delightful smoky flavor without the grill grates.
6. Can you eat canned jackfruit raw?
- Answer: Yes, canned jackfruit is typically pre-cooked, making it safe to eat raw. However, it’s often preferred to cook or heat it before using in recipes for better flavor and texture.
7. What is the best way to eat jackfruit?
- Answer: Jackfruit can be enjoyed in various ways, including raw, cooked, or grilled. It is commonly used in savory dishes like curries, salads, or tacos, and can also be a sweet addition to desserts.
8. Should I rinse canned jackfruit?
- Answer: It’s recommended to rinse canned jackfruit under cold water to remove excess brine or syrup. This helps control the saltiness and allows the jackfruit to better absorb the flavors of your chosen recipe.
9. What does jackfruit taste like?
- Answer: Jackfruit has a mild taste and a unique texture that’s a cross between pulled pork and pineapple. In savory dishes, it tends to absorb the flavors of the seasonings and sauces used in the recipe.
Conclution
I hope this refreshing jackfruit salad transports you to the vibrant streets of Vietnam with each tangy, sweet bite. Play around with the ingredients to make it your own – add shrimp or tofu for extra protein, swap in different herbs, etc. Just don’t leave out that squeeze of lime right before serving, as it takes the flavors to the next level.
Let me know if you give this salad a try! I’d love to hear your thoughts and any tweaks you made. And stay tuned for more globally-inspired recipes that will have you feeling like an at-home chef. Happy cooking, wanderlusting friends!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.