Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Soy-Braised Young Jackfruit Stew
A savory and tender Vietnamese-style stew featuring young jackfruit braised in a rich soy-based sauce. The jackfruit absorbs the umami flavors while maintaining its delicate texture, creating an authentic vegetarian Vietnamese dish that is both comforting and deeply flavorful.
65 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami8/10
Spicy3/10
🥄 Texture
The braised young jackfruit will be tender and slightly fibrous with a pull-apart, meaty quality similar to pulled pork but softer. The reduced soy sauce gives a glossy coating that keeps each bite moist with a gentle chew.
👃 Aroma
Pronounced savory notes from soy sauce, garlic, and caramelized onion form the base, giving a deep umami scent. If dried chilies are used there is a faint smoky heat, while fresh green onion adds a bright, grassy top note.
🍷 Pairs Well With
Jasmine green tea or a crisp, light pilsner; alternatively a dry Riesling for acidity and balance.
🥗 Side Dishes
Steamed jasmine rice, Vietnamese pickled vegetables (do chua) or a simple cucumber-vinegar salad to cut richness, and sautéed or steamed Asian greens (bok choy or morning glory).
Ingredients(10 items)
- 12 pounds young jackfruit (peeled, cored, and cut into bite-sized pieces)
- 21/2 cup soy sauce
- 33 cups water
- 42 tablespoons vegetable oil
- 54 cloves garlic (minced)
- 61 medium onion (sliced)
- 72 teaspoons sugar
- 81 teaspoon black pepper (freshly ground)
- 92 dried red chilies (optional, for heat)
- 103 stalks green onion (cut into 2-inch pieces, for garnish)
Nutrition Information(per serving)
185
Calories
4.2g
Protein
24.3g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the young jackfruit by peeling away the outer skin and removing the core. Cut the flesh into bite-sized pieces approximately 1.5 inches each. Set aside.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- 3
Add the minced garlic and sliced onion to the hot oil, stirring frequently for about 2-3 minutes until fragrant and the onion begins to soften.
- 4
Add the jackfruit pieces to the pot and stir well to coat with the oil and aromatics. Cook for 3-4 minutes, stirring occasionally.
- 5
Pour in the soy sauce and water, stirring to combine. Add the sugar, black pepper, and dried red chilies if using.
- 6
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer gently for 30-40 minutes until the jackfruit is tender and the sauce has reduced slightly.
- 7
Taste the stew and adjust seasoning with additional soy sauce or sugar as needed.
- 8
Transfer the stew to a serving bowl and garnish with fresh green onion pieces.
- 9
Serve hot with steamed jasmine rice or fresh Vietnamese bread.
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