Mít Kho Chay

Mít Kho Chay is a savory Vietnamese dish featuring tender jackfruit simmered in a fragrant blend of spices and coconut milk, creating a deliciously rich and satisfying meal. Perfect for a nourishing lunch, this vegan dish is both hearty and full of flavor.

Ingredients

• Young jackfruit - 400 grams (canned in water or fresh)
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Soy sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Ginger - 1 tablespoon, grated
• Turmeric powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cilantro - for garnish
• Cooking oil - 1 tablespoon
• Salt - to taste

Steps

1. Drain and rinse the young jackfruit if using canned; cut into bite-sized pieces if fresh.
2. In a large skillet, heat the cooking oil over medium heat, then add the minced garlic, chopped shallots, and grated ginger. Sauté until fragrant and the shallots are translucent.
3. Add the turmeric powder and black pepper, stirring to combine, and cook for an additional minute.
4. Add the jackfruit to the skillet, followed by the soy sauce, brown sugar, and vegetable broth. Stir well to coat the jackfruit in the mixture.
5. Cover the skillet and let it simmer for about 20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
6. Pour in the coconut milk, stirring gently to combine, and let it simmer uncovered for another 10 minutes until the sauce thickens slightly.
7. Taste and season with salt as needed. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding in digestion.
• Contains healthy fats from coconut milk, which can provide energy.

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