Guide to Vietnamese Food and Dining

Recipe for Jackfruit salad


This is a refreshing, tangy salad.


2 8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar

1 teaspoon of fish sauce
oil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of coriander
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers


Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.

In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.

To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.

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