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Fruit from Thanh Chương
Young jackfruit is shredded, half-dried in the sun, pounded with salt and mixed with roasted glutinous maize flour and dried herbs. It is packed into a stoneware jar, just covered with cooled boiled water and pressed under a bamboo mat and a river stone, and can be eaten after about five days.
A short entry: the sources we found record only what is said here about Nhút mít / nhút Thanh Chương itself.
| young jackfruit (made in lunar months 2–3, before the seed coat forms) | |
| non-iodised salt | |
| sun-dried rau ngổ (Enhydra fluctuans) | |
| roasted ground glutinous maize | |
| chilli | |
| small onions | |
| galangal |
Total time across the recorded steps: 5 days
What changes: Young jackfruit is peeled under running water and shredded into strands
Peeled under running water because of the sticky latex; an optional rice-water soak whitens the strands.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Young jackfruit is shredded, half-dried in the sun, pounded with salt and mixed with roasted glutinous maize flour and dried herbs. It is packed into a stoneware jar, just covered with cooled boiled water and pressed under a bamboo mat and a river stone, and can be eaten after about five days. Made in 4 steps over 5 days. The longest step, pack under water, a bamboo mat and a stone, takes 5 days (Vietnamese Wikipedia 2026).
| Main step | 5 daysReported[s1] | Pack under water, a bamboo mat and a stone |
|---|
Nhút uses young jackfruit picked before the seed coat forms, half-dried before salting, and the jar is filled with maize flour and dried herbs as well as fruit.
Every number is labelled with how it is known. How this atlas is made
