Ingredients
For one 11- inch bread:
5.3 oz young jackfruit (if using canned jackfruit, this weight is already drained)
A handful of Vietnamese coriander (can be replaced by coriander/cilantro)
Green onion
Onion
1.5 tbsp Japanese kawpie Mayonnaise*
1.5 tsp sambal oelek
Spices: 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp five-spice powder, 1/4 tsp honey*, 1/4 tsp vegetarian oyster sauce (made from mushroom), soy sauce
*For a vegan recipe, use vegan mayo and maple sirup/rice sirup.
Steps
Preparation
Remove young jackfruit seeds, break into fibers (pickles, fibers), washed with salt water
Marinate young jackfruit with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp five-spice powder, 1/4 tsp honey, 1/4 tsp vegetarian oyster sauce. Marinate for 10 minutes
Vietnamese coriander, pick leaves and remove stem, rinse well. Green onion and onion thinly slice. Mix them all together.
Cooking
Heat the oil on medium heat, stir fry the young jackfruit until marinate liquid is evaporated, but not too dry. Young jackfruit should be lightly brown
Add stir fried young jackfruit to mix green. Add 1 tablespoon mayonnaise, 1 tsp sambal olek or chili sauce of your choice, toss well to mix everything together
Reheat Vietnamese bread in oven, slide bread side and spread 1/2 tbsp mayonnaise and 1/2 tsp chili sauce on the bread (adjust to your taste)
Add the mixed filling above
*You can add extra cucumber for more vegetables if prefered