Recipe courtesy of Luke Nguyen

Young Jackfruit and Tofu Salad: Goi Mit Dau Hu

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 servings
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1 bird's eye chile, finely sliced

2 tablespoons sugar

3 tablespoons warm water

3 teaspoons pineapple juice

2 tablespoons soy sauce

Jackfruit Salad:

1 young green jackfruit, sliced into quarters

7 ounces/200 g crisp fried silken tofu, finely sliced

1 carrot, julienned

6 fresh mint leaves, sliced

6 fresh Asian basil leaves, sliced* (See Cook's Note)

6 perilla leaves, sliced*

1 tablespoon toasted sesame seeds

1/2 tablespoon fried Asian shallots* (See Cook's Note)

Fresh coriander (cilantro) sprigs, for garnish


  1. For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.

Jackfruit Salad:

  1. Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.

Cook’s Note

*Can be found at specialty Asian markets.