Cau Muoi, or pickled chili jackfruit, is a vibrant and flavorful Vietnamese dish that perfectly encapsulates the spirit of Tet, the Lunar New Year. This sweet, sour, and spicy treat is a beloved addition to the festive table, its bold flavors cutting through richer holiday meals. The combination of young green jackfruit, fiery chilies, and a tangy brine creates a complex and addictive profile that's both refreshing and exciting. Its unique texture, somewhere between crunchy and tender, adds another layer of enjoyment to this culinary masterpiece. Cau Muoi is more than just a side dish; it’s a symbol of prosperity and good fortune, a testament to the meticulous preparation and dedication put into its creation.
This quintessential Tet delicacy is surprisingly simple to make at home, requiring readily available ingredients and a straightforward process. To learn how to create this delicious and auspicious dish, follow our step-by-step guide below, and bring a taste of Vietnamese tradition to your own celebration. You'll soon be enjoying the satisfying crunch and explosive flavors of homemade Cau Muoi Chili Jackfruit.
Tools Needed
- Knife
- Cutting board
- Bowl
- Pot
- Tray
- Oven (optional)
Ingredients
- Ripe Custard Apples
- Sugar (rock sugar and/or granulated sugar): 1.5-1.8 kg (depending on custard apple sourness and preference)
- Chili powder
- Tay Ninh chili salt: 1 tablespoon (adjust to taste)
- Jackfruit (ripe, but not overripe): 4 kg
- Lime juice: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Fruits and Spices
- Choose ripe custard apples, peel and cut them in half. Remove the stem and seeds.
- Choose ripe but not overripe jackfruit. Peel, remove damaged parts and seeds. Tear into bite-sized pieces, ensuring no seeds remain.
- Combine the jackfruit with sugar (rock and/or granulated), chili powder, and Tay Ninh chili salt. Mix well.
Step 2. Cook and Dry the Jackfruit
- Spread the mixture on a tray and let it sun-dry for 3 hours to help the sugar melt. Alternatively, marinate for 1 hour.
- Stir-fry the mixture on medium heat until the water is drained and the jackfruit changes color. Add lime juice and Tay Ninh salt; stir until dry.
- Spread the cooked mixture on a tray and sun-dry for 2-3 days, or until clear. Alternatively, oven-dry at 80 degrees Celsius for 3 hours, stirring occasionally.
Step 3. Final Touches
- Once dry and translucent, shape the jackfruit into candies and package them in bags. Add chili powder to some for extra spice.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't choose overripe jackfruit, as it will be mushy and release too much water.
- Use custard apples with a balanced sweet and sour taste for the best flavor.
- Adjust the amount of sugar based on the sourness of the custard apples and your preference.
- Don't squeeze the jackfruit while tearing it, as this will release excess water.
- Save the custard apple juice for a refreshing drink.
- Adjust the amount of chili powder and salt to your liking.
Nutrition
- Calories: approximately 1800-2200
- Fat: approximately 2-5 g
- Carbs: approximately 450-550 g
- Protein: approximately 15-20 g
FAQs
1. Can I use canned jackfruit instead of fresh?
Yes, canned young green jackfruit in water or brine works well. Just ensure it's thoroughly drained before proceeding.
2. How long will Cau Muoi last?
Properly stored in a sterilized jar in the refrigerator, Cau Muoi will last for about 2-3 weeks. Make sure the jackfruit is fully submerged in the brine.
With its vibrant flavors and satisfying crunch, homemade Cau Muoi is a rewarding culinary adventure perfect for celebrating Tet or any special occasion. This simple recipe allows you to enjoy the authentic taste of Vietnam in your own kitchen, sharing a piece of tradition with friends and family. So gather your ingredients, follow the steps, and prepare to be delighted by the sweet, sour, and spicy magic of Cau Muoi Chili Jackfruit!