Warm young jackfruit salad

Warm young jackfruit salad

Luke Nguyen's Greater Mekong
Stuart Scott

This dish is cooked on 16 April every year to offer to the temples, to bring good luck and good health. While I was in Chiang Mai, I heard news that my grandmother in Saigon was very ill. I couldn’t be there for her, so I went to the oldest temple in Chiang Mai and cooked this dish for her, offered it to the monks and prayed. My grandma is no longer with us, but I am glad I got to communicate with her through food and prayer. Jackfruit is the world's largest tree-born fruit; however, this dish uses young jackfruit, which develops an artichoke-like „flavour when cooked. (If you can’t †find fresh young jackfruit, buy the tinned „fresh at your local Asian market.) Be sure to oil your knife before slicing into the jackfruit, as it releases a sticky sap that will stick to your knife and make slicing di‰fficult.


Quantity Ingredient
1 young jackfruit, about 1 kg
or 500g drained tinned jackfruit
2 tablespoons vegetable oil
2 garlic cloves, diced
4 kaffir lime leaves, †finely sliced
5 cherry tomatoes, quartered
1 teaspoon †fish sauce
4 sprigs coriander, sliced
2 spring onions, sliced
400g glutinous rice, soaked in cold water overnight

Thai chilli paste

Quantity Ingredient
3 tablespoons lemongrass, finely chopped, white part only
3 tablespoons fresh galangal, finely chopped
4 kaffir lime leaves, finely sliced
4 tablespoons garlic, finely chopped
4 tablespoons red asian shallots, finely chopped
13 dried red chillies, finely chopped
1 tablespoon shrimp paste
2 tablespoons mam ruoc


  1. To make the Thai chilli paste, add each ingredient, one at a time, to a large mortar or food processor. Pound with a pestle or process each ingredient well before adding the next one; keep pounding until a smooth paste forms and all the ingredients are well incorporated. Transfer 2 tablespoons of the chilli paste to a bowl; seal the rest in a clean screw-top jar and refrigerate for use in other Thai recipes.
  2. To make the sticky rice, drain and rinse the soaked rice in cold water three times. Pour water into the bottom of your steamer and line the steaming section with muslin. Place the rinsed rice on the cloth, cover with the lid and set on the stovetop over high heat. Steam for 15 …minutes, then †flip the rice over. Cook for another 5–15 …minutes, or until the rice becomes translucent; take a small bite to check it is soft and chewy. (Sticky rice generally takes about 20–30 minutes of steaming all up.)
  3. Leaving the skin on the fresh jackfruit, slice it into pieces about 3 cm thick. Place in a saucepan of water and boil for 30 minutes, or until tender.
  4. Drain the jackfruit well. Leave to cool, then remove the skin. Cut the „fresh into small pieces and set aside.
  5. Put the Thai chilli paste in a large mortar. Gradually add the jackfruit flesh, pounding with a pestle until well incorporated.
  6. Add the vegetable oil to a hot wok. Add the garlic and the jackfruit mixture and stir-fry over medium heat for 3–4 minutes, or until fragrant. Stir in the kaffir lime leaves, tomatoes, †fish sauce, coriander and spring onion.
  7. Transfer to a serving bowl, or wrap in a banana leaf parcel. Serve with sticky rice.
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