Young Jackfruit and Tofu Salad: Goi Mit Dau Hu

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Mai Chau
TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

DRESSING:
  • 1 bird's eye chile, finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons warm water
  • 3 teaspoons pineapple juice
  • 2 tablespoons soy sauce
  • 1 young green jackfruit, sliced into quarters
  • 7 ounces/200 g crisp fried silken tofu, finely sliced
  • 1 carrot, julienned
  • 6 fresh mint leaves, sliced
  • 6 fresh Asian basil leaves, sliced*
  • 6 perilla leaves, sliced*
  • 1 tablespoon toasted sesame seeds
  • 1/2 tablespoon fried Asian shallots*
  • Fresh coriander ( cilantro) sprigs, for garnish
  • *Can be found at specialty Asian markets
recipe tools

Directions

For the dressing:
Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes.

Remove the jackfruit, peel and then tear into strips.

In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing.

Transfer to a serving plate and garnish with coriander.

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