2 Ways to Make Delicious and Unique Cashew Fruit Salad That You’ll Love

Prepare the cashew fruit

With 5 cashew fruits, cut off both ends, then slice them in half and cut each piece into long slices that are easy to eat.

Next, use both clean hands to squeeze and press to remove the juice from the cashew fruit.

Prepare other ingredients

With 500g of pork belly, after purchasing, wash the meat with a saltwater and diluted vinegar solution for 5 minutes, then rinse with clean water.

With 300g of basil leaves, pick the leaves, wash them clean with water, and let them drain. Then, take half of the basil leaves and chop them finely, leaving the rest whole.

Fry the pork belly

Before frying the pork belly, you should blanch it to make the meat crispier and tastier.

First, you put the meat into boiling water for about 5 minutes, then take it out, let it drain, and then cut the meat into large pieces.

Add 125ml of cooking oil to the pan, heat the oil, then add the meat and fry until evenly golden on all sides for about 10 minutes.

Place the meat on paper towels to absorb the oil, wait for the meat to cool, then slice the meat lengthwise into large, bite-sized strips.

Make the dipping sauce for the salad

In a bowl, add 1 tablespoon of minced chili, 2 tablespoons of sugar, and 3 tablespoons of fish sauce, then stir well.

Add 30ml of cooking oil (about 3 tablespoons) to a small pot, heat until the oil is hot, then add the fish sauce mixture you just made. Stir the mixture until the fish sauce thickens, for about 5 minutes.

Mixing cashew fruit salad with pork

Put the cashew fruit, finely chopped basil leaves, belly pork, and 2 tablespoons of fried onion into a large bowl, then drizzle the salad dressing evenly over the ingredients. After that, use clean hands to mix the salad thoroughly for 5 minutes.

When decorating, add a few unchopped basil leaves to make the dish more visually appealing.

Final product

So our salad is complete. The cashew fruit is fragrant and sweet, the belly pork is crispy and delicious, evenly soaked in spices, combined with basil and fried onions makes the dish even more flavorful.

Prepare the cashew fruit

With 9 cashew fruits, after purchasing, wash them thoroughly with water, then remove the seeds and cut off both ends of the cashew fruit.

Next, slice the cashew fruit into strips about the size of a pinky finger and gently squeeze the juice out with your hands.

Prepare other ingredients

With 1 mango, peel it, using only half of the mango to shred it into thin strips is sufficient.

With 200g of herbs including Vietnamese coriander and mint, pick the leaves, then wash them thoroughly with water, drain, and chop the herbs finely.

Grill and shred the dried fish

Place the dried fish on a gas stove to grill on low heat, turning regularly until both sides are golden and crispy, about 5 minutes.

When the dried fish is fragrant and cooked, let it cool, then use clean hands to shred it into bite-sized pieces.

Mix the salad dressing

Add 2 teaspoons of fish sauce, 4 tablespoons of sugar, 1 tablespoon of lime juice, chili into a bowl and stir well until the mixture is fully combined.

Mix the salad with cashew fruit and dried fish

In a large bowl, add the cashew fruit, dried fish, mango, shallots, fried garlic oil, and mix well. Then add 1 teaspoon of salt, the salad dressing, and herbs, continue to mix well to let the salad absorb the flavors.

Finally, sprinkle a little roasted peanuts on top to enhance the flavor of the dish.

Final Product

Thus, the dish of cashew fruit salad with dried fish is complete. The salad has a fragrant aroma of ripe cashew fruit, and when eaten, the cashew fruit has a natural sweet and sour taste, combined with the rich seasoning of fish sauce and chili.

With a little bit of tanginess and spiciness that stimulates the taste buds, along with crispy and delicious dried fish, combined with mango and various herbs, it makes the dish harmonious and well-rounded in flavor.