4 people · Medium · 60 min · ₭ Cheap

Have you ever eaten young jackfruit soup? Not many city people make this menu, but in the suburb area know it :). The trick is you have to carefully choose the right jack fruit from its tree, not take too small and not too big and also good luck with the peeling and cutting because there is the sticky rubber. Well, you can buy prepared and ready jackfruit at the fresh market or there is the one in the can but not so tasty for me. Then follow the recipe.

Video

Ingredients

• 500 g of young jackfruits, peeled, cut into pieces, and rinse well
• 200 g of pork, bite sized pieces
• 2 stalks of lemongrass, roughly smashed
• 1.5 L of yanang leaves extract
• 1 small bowl of khao beua (soaked sticky rice pounded)
• 2 tablespoons of Lao fermented fish sauce (padek)
• 1 tablespoon of salt
• 1 teaspoon of sugar, optional
• 1 teaspoon of MSG, optional

Preparation

1. In a large pot, add yanang leaves extract, lemon grass, and young jack fruit.

2. Add all remaining ingredients including pork as well. Cover and cook for 30 minutes.

3. Adjust the taste and serve hot and eat with steamed or sticky rice.