Char Siu Jackfruit | Mít Non Xé Vị Xá Xíu
Check the main recipe for bonus tips like how to buy canned jackfruit, called mít non in Vietnamese. This recipe comes from my award-winning cookbook, Ever-Green Vietnamese (Ten Speed Press, 2023).
Servings: 4
Ingredients
- 2 (20-oz | 565g) cans young jackfruit, drained
- ¼ cup | 60ml hoisin sauce
- 2 tablespoon soy sauce or tamari (tamari is good for rich color)
- 1 tablespoon toasted sesame oil
- 2 to 3 teaspoon Viet Chile Sauce or sriracha (use the maximum amount for edgy heat)
- 1 ½ to 2 tablespoon brown sugar, light or dark, agave syrup, or mild honey
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon garlic powder
- 1//8 teaspoon recently ground white or black pepper
- 2 tablespoon neutral oil, such as canola or peanut
- ¼ cup chopped shallots or yellow onion
- 1 cup | 240ml water
- Fine sea salt
Instructions
- Prep and flavor the jackfruit: Halve each wedge of jackfruit into two skinnier wedges. Then, by the handful, give them a squeeze to expel excess moisture and gently crush the pieces (don’t mind the garlic clove–like seeds that appear). Set aside
- In a large bowl, combine the hoisin sauce, soy sauce, sesame oil, chile sauce, 1 ½ tablespoon of the brown sugar, five-spice powder, garlic powder, and pepper. Taste and, if needed, add up to the remaining 1 ½ teaspoon sugar for a sweeter flavor.
- Cook and pull the jackfruit: Set a large (12 inch | 30cm) nonstick skillet over medium heat and add the neutral oil. When the oil barely ripples, add the shallots and fry gently, stirring, for 2 to 3 minutes, until soft and fragrant, with many browned bits. Add the jackfruit and scrape in all the seasonings. Let fry gently for 1 to 2 minutes to develop flavor (it will slightly darken), and then pour in the water.
- Turn the heat to high, bring to a strong simmer, and then lower the heat to maintain the steady bubbling action. Cook for 5 to 8 minutes, stirring often and, if needed, pressing on big pieces to break them up.
- When the jackfruit is done, it will be moist and the liquid mostly gone. Turn off the heat and let cool for 5 minutes. Use two forks to pull and mash the fringe-like pieces apart; leave meaty chunks for texture and stir to distribute. Let rest for 10 minutes for the flavors to settle and develop. Taste and add salt, if needed, before serving.
Notes
Make Vietnamese chile sauce (tuong ot)-- the friendlier sriracha and what people favor in Vietnam! Get my recipe.
