“Ai về nhắn với nậu nguồn
Mít non gửi xuống cá chuồn gửi lên”.
Almost everyone in central Vietnam knows this folk. “Nậu” is a local word for people who trade in mountainous areas. The exchange of goods has been going on for a long time, and “mít non” (young jackfruit) and “cá chuồn” (flying fish in this folk song are “representatives” of the popular foods of each region.
As early as the beginning of summer, the jackfruit trees along the roads begin to bear fruit. In the city, around this time, the flying fish fishing season is in full swing. Young jackfruit and flying fish have become a harmonious pair in dishes such as “flying fish braised with young jackfruit” and soup made from these two ingredients, which are both loved by the people.
Flying fish belong to the exocoetidae family and have a long, slender body with many bones. Their most distinctive feature is their large pectoral and dorsal fins, which allow them to “fly” out of the water. People in central Vietnam, especially in the Quang Nam – Da Nang region, have long considered flying fish to be a favorite food and have elevated it to the status of a local delicacy.
The young jackfruit used to braised with flying fish must be young, as young jackfruit is soft, fragrant. It is cut into finger-sized pieces. Choosing young jackfruit also requires knowing how to tell what stage it is in to ensure that it is not too young or too old. Young jackfruit that is too young will lose its crispy aroma, while young jackfruit that is too old will have an additional sweetness that may not be palatable to those who do not prefer sweet flavors.
Put the pot of fish on the stove over medium heat and stew until the water evaporates and there is a fragrant aroma. This will give you a delicious pot of braised flying fish with young jackfruit, a dish that embodies the culinary culture of Da Nang.
Can young jackfruit completely replace pork?
For Westerners, in the past 10 years or so, since they have come to know young jackfruit, they have been using it to completely replace pork in vegetarian dishes. Young jackfruit is high in nutrients such as fiber, zinc, potassium, and vitamin C,… and can completely replace animal meat.
According to traditional medicine, dishes with young jackfruit have the effects of tonifying the spleen, harmonizing the liver, increasing and promoting lactation, and are suitable for women after childbirth. In addition, it has the following benefits:
Boosts the immune system: The vitamin C in young jackfruit helps boost the immune system and protect the body from disease.
Stabilizes blood pressure: The potassium in young jackfruit helps regulate blood pressure and reduce the risk of high blood pressure.
Aids digestion: The high amount of fiber in young jackfruit helps improve digestion and prevent constipation.
Prevents anemia: The iron in young jackfruit helps produce red blood cells and prevent anemia.
Young jackfruit and flying fish – two seemingly simple gifts from the countryside that hold deep cultural and culinary values. When enjoying dishes made from these two ingredients, one feels as if they are immersed in the familiar and affectionate flavors of their homeland.