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Mít non kho (braised young jackfruit)
Mít non kho: green jackfruit simmered in dark caramel, tamari, coconut water and pepper
In Quảng Nam and Huế, where jackfruit trees shade nearly every garden, cooks pick the fruit while it is still green and hard and braise it like pork. The flesh soaks up a dark caramel and coconut-water sauce and turns tender and stringy, with a mild, savoury, almost meaty chew. Pagoda kitchens serve it during the Vu Lan month and on fasting days, alongside rice and a plate of boiled greens. Ordinary homes often add pork belly or fish sauce; this temple-style pot keeps it plant-based. Chef's tip: oil your hands and knife before cutting fresh jackfruit, or use tinned young jackfruit in brine; the sap is sticky like glue and is the usual reason people give up.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb young green jackfruitpeeled and cut into 3 cm chunks, or 2 x 400 g tins in brine, drained
- 1 tsp salt
- 2 tbsp sugarfor the caramel
- 2 tbsp neutral oil
- 3 shallotssliced (leave out for strict chay)
- 3 tbsp tamari
- 1 ¾ cups coconut water
- 6 dried shiitake mushroomssoaked 20 minutes, halved
- 2 spring onionscut into 3 cm pieces
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Method
0/6 doneStep 1: Boil 1 ¾ lb young green jackfruit in salted water with 1 tsp salt for 10 minutes (5 minutes if tinned), until a knife slides in with only a little resistance. Drain well.
10 minStep 2: Put 2 tbsp sugar in a dry clay pot or heavy saucepan over a medium heat with 1 tablespoon of water. Let it bubble without stirring until it turns the colour of strong tea and smells just short of burnt.
5 minStep 3: Immediately add 2 tbsp neutral oil and 3 shallots (stand back, it spits) and stir for 1 minute until the shallots soften in the dark syrup.
1 minStep 4: Add the jackfruit and 6 dried shiitake mushrooms and toss until every piece is stained amber. Pour in 3 tbsp tamari and 1 ¾ cups coconut water; the liquid should come halfway up.
2 minStep 5: Bring to a boil, then cover and simmer gently, turning the pieces now and then, until the jackfruit is tender and the sauce has reduced to a glossy coating.
25 minStep 6: Uncover for the last few minutes if the sauce is still thin. Stir in 1 tsp coarsely ground black pepper and 2 spring onions, cook 1 minute until the onion wilts, then serve from the pot with rice.
3 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 7 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mít non kho (braised young jackfruit) take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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