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Ingredients
- 20 oz green young jackfrut (2 cans - 10 oz each) or fresh young green jackfruit cooked in boiling water. Best if drained, washed thoroughly and cut into small pieced to mimic shredded chicken. You can also use chicken, shrimp, or any protein you choose,
- 16 oz jar of lotus root stems drained, washed thoroughly, and soaked with water for at least an hour, and cut into matchstick sizes
- 5 oz carrots cut into matchstick sizes
- 6 oz thickly shredded cabbage use 1/2 white and 1/2 purple for nicer color combination
- 4 tbsp Vietnamese coriander (rau răm)
- 3 tbsp chopped Thai basil optional
- 3 tbsp chopped cilantro optional
- 2/3 cup onion thinly sliced
- 1 tbsp garlic minced
- 1 tbsp chives
- 1 tsp sugar
- 1 tsp low sodium soy sauce
- 1.5 tsp chicken bouillon
- 1 tsp oyster sauce
- 1/2 tsp sea salt
- 1 tbsp grounded palm sugar
- 1.5 tsp sate chili
- 1 tsp black pepper
- 3 tbsp vinegar
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- Vietnamese fish sauce dip add 2 tsp of minced garlic and sate chili oil for more flavor and chili to level of spice desired
- fried dry shallots and crushed peanuts as garnish
Ingredients
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Instructions
- In a mixing bowl, mix together the onion, palm sugar, salt, vinegar, lemon juice, 1/2 of the black pepper and mix thoroughly until everything is dissolved together then add the lotus root stem and carrots
- Mix the lotus root stem and carrots thoroughly in the mixture and let sit in the fridge for at least an hour or overnight
- Heat up the oil in a non-stick frying pan and add garlic to sauté until garlic becomes fragrant but not yet browned then toss in the canned green jackfruit and stir thoroughly
- Add sugar, soy sauce, oyster sauce, sate, chicken bouillon, rest of the black pepper, chives, and sauté on medium to high heat until all flavors are thoroughly infused and combine together. Set aside.
- In a large mixing bowl, add the lotus stem and carrots with the mixture, add cabbage, coriander, basil, cilantro, sauté green jackfruit, and toss well. Served garnished with toasted peanuts and fried shallots, dipping fish sauce to taste, and rice crackers
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