about 2 pounds Boneless Chicken Feet
5 celery stalks
2 cans (20 oz each) Young Jackfruit
1 large jar (24oz) Lotus Roots
1/2 roll Vietnamese Ham (chả lụa), optional
1/2 onion, cut in half
1 bag Laab Namtok Seasoning Mix
2 tablespoons Sugar
1/4 cup Fish Sauce
1/2 tablespoon Soy Sauce
2-3 cloves of Garlic, finely chopped
Vinegar, for pickled onion and pickled lotus root
1 tablespoon White Roasted Sesame Seeds
1 bunch Mint Leaves, finely chopped
1 bunch Vietnamese Coriander (rau răm), finely chopped
Roasted Sesame Crackers
Preparing Boneless Chicken Feet
Bring a pot of water with half of an onion and 1 celery stalk cut into 1-inch pieces, and a teaspoon of salt to boil.
Add chicken feet to the boiling water for about 3-4 minutes.
Transfer only chicken feet to a bowl and keep it in the freezer for about 20 minutes or until it's cold enough but not frozen. This process is to obtain the crunchiness of the chicken feet. Cut into long strips.
Preparing Vinegar Mixture
In a bowl, mix 1 cup of vinegar, 1 cup of sugar, and 3 cups of water. Set aside.
Prepare Young Jackfruit
Wash young jackfruit with salt water. Slightly squeeze young jackfruit pieces to extract the water if any. Slice jackfruit into strips.
In a skillet, cook a tablespoon of oil and garlic until golden brown and fragrant. Stir in jackfruit and soy sauce. Cook for about a couple minutes. Remove from heat. Set aside.
Preparing Lotus roots
Wash lotus roots with salt water. Slice into thin diagonal slices. Soak it in half of the vinegar mixture for at least 15 minutes. Set aside.