Ingredients
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8–10 bamboo or metal skewers, soaked if bamboo metal skewers8–10 bamboo or metal skewers, soaked if bamboo
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2 cups oyster mushrooms, torn into strips oyster mushrooms2 cups oyster mushrooms, torn into strips
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1 cup cooked brown lentils, well drained brown lentils1 cup cooked brown lentils, well drained
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1/2 cup shredded young green jackfruit (canned in water, drained and squeezed dry) young green jackfruit1/2 cup shredded young green jackfruit (canned in water, drained and squeezed dry)
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2 stalks lemongrass, white part only, finely minced lemongrass2 stalks lemongrass, white part only, finely minced
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4 cloves garlic, minced garlic4 cloves garlic, minced
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2 shallots, minced shallots2 shallots, minced
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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2 tbsp coconut aminos or gluten-free soy sauce gluten-free soy sauce2 tbsp coconut aminos or gluten-free soy sauce
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2 tsp toasted sesame oil toasted sesame oil2 tsp toasted sesame oil
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1/2 tsp ground black pepper ground black pepper1/2 tsp ground black pepper
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1/2 tsp Chinese five-spice powder chinese five-spice powder1/2 tsp Chinese five-spice powder
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1/2 tsp chili flakes (optional) chili flakes1/2 tsp chili flakes (optional)
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Zest of 1 lime limeZest of 1 lime
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1/4 cup rice flour or chickpea flour chickpea flour1/4 cup rice flour or chickpea flour
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1/4 cup chopped fresh cilantro fresh cilantro1/4 cup chopped fresh cilantro
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1/4 cup chopped fresh mint fresh mint1/4 cup chopped fresh mint
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1/2 cup sliced cucumber (to serve) cucumber1/2 cup sliced cucumber (to serve)
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Pickled carrots & daikon (to serve, optional) pickled carrotsPickled carrots & daikon (to serve, optional)
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Lime wedges, to serve limeLime wedges, to serve
Directions
Mix, shape, skewer, grill, and serve with fresh herbs and pickles for an authentic Vietnamese experience. For an extra flavor boost, let the skewers marinate for 30 minutes before grilling. These are delicious served over rice noodles or in lettuce wraps with extra herbs.
Steps
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1
Done
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If using bamboo skewers, soak them in water for 30 minutes. |
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2
Done
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In a large bowl, combine mushrooms, lentils, and shredded jackfruit. Mash together until cohesive but chunky. |
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3
Done
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Add minced lemongrass, garlic, shallots, maple syrup, coconut aminos/soy sauce, sesame oil, black pepper, five-spice powder, chili flakes (if using), lime zest, and rice vinegar. Mix well. |
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4
Done
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Sprinkle in rice flour or chickpea flour and mix until the mixture holds together. Fold in cilantro and mint. |
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5
Done
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Divide mixture into 8–10 portions, shaping each around a skewer to form a sausage-like shape. |
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6
Done
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Preheat grill or grill pan to medium-high. Lightly oil the grates (or use parchment if oven-grilling). |
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7
Done
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Grill skewers for 3–4 minutes per side, turning to achieve even char marks. |
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8
Done
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Serve hot, garnished with cucumber, pickled carrots/daikon, and lime wedges. |
