Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

1. 1

   In a large bowl, combine shrimp, pork, 1/2 tablespoon garlic, 1 tablespoon shallots, and a few dashes of fish sauce. Mix and season with black pepper. Allow to marinate for 10 minutes.

2. 2

   Drain the cans of jackfruit. Remove any seeds (including the shell layer surrounding the seeds) and cut off and discard any hard sections. With a sharp knife, thinly slice the jackfruit and transfer to a large bowl that has been filled with cold water. Repeat until all the jackfruit has been cut and rinsed. Using clean dishcloths, gently squeeze out the excess liquid. If too much moisture is left, your salad will be really wet and mushy. Set the jackfruit aside.

3. 3

   In a large skillet, heat 2 tablespoons of vegetable oil over a medium flame. Add pork and shrimp and saute until cooked, about 4-5 minutes. Remove from the pan and set aside.

4. 4

   Using the same skillet, add the remaining 1 tablespoon of oil over a medium flame. Add the remaining shallots, half the scallions and saute until softened before adding the rest of the garlic. Stir and saute for 2 minutes. Add the jackfruit and remaining scallions and saute for an additional 2-3 minutes before seasoning with a few dashes of fish sauce and black pepper. Remove from heat and mix in the shrimp and pork. Toss in the Rau Ram, mint, and cilantro. Taste and adjust accordingly, keeping in mind that additional Nuoc cham will be used. Plate the contents on a large dish.

5. 5

   Sprinkle the tops with fried shallots and crushed peanuts. Serve the Goi Mit Tron with Banh a, Nuoc cham, limes, and chilies. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.