Recently I told my mother that I was boiling a young jackfruit (known as mít non in Vietnamese) to eat. I had planned on making a salad. She too has never eaten it but heard her Vietnamese friend, Co Kim Phuong, rave about the many tasty and interesting dishes she had prepared from these immature fruits. While Skyping my mother who resides in Maine, she called her friend and asked what can be done with the boiling jackfruit. Her friend told us we can make braised young jackfruit in coconut milk (mít non hầm nước cốt dừa in Vietnamese). She said this dish can be vegetarian by adding just salt instead of fish sauce. Her friend's braised dish sounded really good so I have decided to give it a try. The result was very creamy. I even got some of my relatives excited about eating this. My grandmother said this is the first time she had this and she told me it was delicious. I think cooked young jackfruit tastes a bit similar to breadfruit. If you cannot find fresh young jackfruit but have access to breadfruit then substitute that for this recipe.
|This is a jackfruit tree|
from my grandmother's back yard.
I picked the jackfruit
that I had marked with a star.
|After boiling I cored the center and cut off the skin.|
|The edible and meaty portion of the jackfruit.|
1 1/2 cups water
1 small young cooked jackfruit (about 2 1/2 lbs), peeled, cored and cut into 1-inch pieces
1 cup roasted peanuts, roughly smashed or chopped
2 1/2 cups coconut milk
1 tsp fish sauce
1 tsp chicken broth powder (preferably without MSG)
*The seeds are very small and are barely formed in the young jackfruit so you do not have to worry about them.