Every time we celebrate a birthday of death, where family members gather to pay tribute to a deceased loved one and commemorate it, I can always count on an elaborate display of amazing traditional Vietnamese products.
The dish I expect most during an afternoon is the Vietnamese salad (gi). This year's đám giỗ for my husband's grandfather, my husband's cousin, did not disappoint. His young Vietnamese salad of seafood and shrimp (tasty) was simply delicious. I was instantly motivated to create my own version, having noted some indications from the master cook herself.
best restaurant in hanoi
Vietnamese salads have many different textures and tastes, all occurring at the same time. I love the taste of boiled shrimp, the crunch of roasted peanuts, the exotic taste of the young jackfruit fruit, the amazing aroma of garlic and freshly fried shallots and the strong taste of Vietnamese coriander. Vinaigrette for Vietnamese salads is the popular Vietnamese fish sauce (nuoc mam cham), something I always have in the fridge. You add as much (or as little) as you want to gather all the components of the salad.
To bring out this salad, try preparing your own fried shallots and garlic. You can still buy fried shallot and garlic, but you'll quickly notice that the store-bought versions are not at all aromatic. The aroma of garlic and fried shallots that best restaurant in hanoi prepare is so much more intense and tasty.
The young silver fruit are unfortunately only found in cans in my area and I never like to use anything directly from the box. To remove foul smells and possible preservatives, I first whiten the canned jackfruit for a few minutes, then drain and rinse. I quickly press it to remove excess moisture before use.
For shrimp, I preferred the more elaborate with the shell in contact (heads removed). I find that boiling shrimps with shells are always tastier. Once the shrimp are boiled, I divide them by two on the back so that they are flat.
INGREDIENTS
2 cans of 20 oz young jackfruit (Mit No)
3/4 lb raw shelled shrimps, without head and without shell (preferably 21 to 25 in size)
Vietnamese fish sauce (Nuoc Mam Cham)
1 cup raw peanuts without skin
1 bunch of cilantro / Vietnamese mint (Rau Ram)
Frozen scallions
Fried garlic
INSTRUCTIONS
Drain canned jackfruit in a strainer. Remove all pieces of wood (usually the pulp), if necessary. In a small saucepan, blanch the jackfruit in boiling water for 5 minutes. Drain, rinse and gently squeeze to remove excess water. Cut the jackfruit into thin slices and transfer to a medium sized mixing bowl. Put aside.
Using the same potty above, clean it and add about 1 inch of water and bring to a boil. Add the shrimp. Mix them quickly until they all become opaque (about 2-3 minutes). Drain the shrimp and once cooled, remove the shell and cut in half on the back. Mix shrimp and jackfruit.
Add about 6 to 8 tablespoons of Vietnamese fish sauce with the shrimp and jackfruit dip. Adjust if necessary. Avoid having a pool of vinaigrette at the bottom.
In a small skillet, sauté raw peanuts (without oil) until golden brown. Chop roughly in a food processor. Put aside.
Remove all Vietnamese cilantro / mint leaves from the stems and discard. Set the coriander / mint leaves aside.
Just before serving, garnish with Vietnamese cilantro / mint leaves, roasted peanuts, fried shallots and garlic.
Vietnamese Young Jackfruit & Shrimp Salad (Goi Mit Non Tom)
The dish I expect most during an afternoon is the Vietnamese salad (gi). This year's đám giỗ for my husband's grandfather, my husband's cousin, did not disappoint. His young Vietnamese salad of seafood and shrimp (tasty) was simply delicious. I was instantly motivated to create my own version, having noted some indications from the master cook herself.
best restaurant in hanoi
Vietnamese salads have many different textures and tastes, all occurring at the same time. I love the taste of boiled shrimp, the crunch of roasted peanuts, the exotic taste of the young jackfruit fruit, the amazing aroma of garlic and freshly fried shallots and the strong taste of Vietnamese coriander. Vinaigrette for Vietnamese salads is the popular Vietnamese fish sauce (nuoc mam cham), something I always have in the fridge. You add as much (or as little) as you want to gather all the components of the salad.
To bring out this salad, try preparing your own fried shallots and garlic. You can still buy fried shallot and garlic, but you'll quickly notice that the store-bought versions are not at all aromatic. The aroma of garlic and fried shallots that best restaurant in hanoi prepare is so much more intense and tasty.
The young silver fruit are unfortunately only found in cans in my area and I never like to use anything directly from the box. To remove foul smells and possible preservatives, I first whiten the canned jackfruit for a few minutes, then drain and rinse. I quickly press it to remove excess moisture before use.
For shrimp, I preferred the more elaborate with the shell in contact (heads removed). I find that boiling shrimps with shells are always tastier. Once the shrimp are boiled, I divide them by two on the back so that they are flat.
INGREDIENTS
2 cans of 20 oz young jackfruit (Mit No)
3/4 lb raw shelled shrimps, without head and without shell (preferably 21 to 25 in size)
Vietnamese fish sauce (Nuoc Mam Cham)
1 cup raw peanuts without skin
1 bunch of cilantro / Vietnamese mint (Rau Ram)
Frozen scallions
Fried garlic
INSTRUCTIONS
Drain canned jackfruit in a strainer. Remove all pieces of wood (usually the pulp), if necessary. In a small saucepan, blanch the jackfruit in boiling water for 5 minutes. Drain, rinse and gently squeeze to remove excess water. Cut the jackfruit into thin slices and transfer to a medium sized mixing bowl. Put aside.
Using the same potty above, clean it and add about 1 inch of water and bring to a boil. Add the shrimp. Mix them quickly until they all become opaque (about 2-3 minutes). Drain the shrimp and once cooled, remove the shell and cut in half on the back. Mix shrimp and jackfruit.
Add about 6 to 8 tablespoons of Vietnamese fish sauce with the shrimp and jackfruit dip. Adjust if necessary. Avoid having a pool of vinaigrette at the bottom.
In a small skillet, sauté raw peanuts (without oil) until golden brown. Chop roughly in a food processor. Put aside.
Remove all Vietnamese cilantro / mint leaves from the stems and discard. Set the coriander / mint leaves aside.
Just before serving, garnish with Vietnamese cilantro / mint leaves, roasted peanuts, fried shallots and garlic.
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