Once a dish reserved for the royal court, fresh fig salad with pork and shrimp, known as va tron tom thit, has become a beloved staple at family gatherings and special occasions across central Vietnam.
The key ingredient in this dish is the fig, scientifically known as Ficus auriculata, which thrives in the central province of Thua Thien-Hue. Its culinary versatility makes it a favorite in local cuisine.
The preparation begins by boiling the figs for about 10 minutes until they soften. After peeling, the figs are thinly sliced and squeezed to remove their bitter juice. Meanwhile, shrimp is peeled, cut into smaller pieces if necessary, and stir-fried with pork, onions, and spices. The sliced figs are then added to the pan, blending the ingredients to ensure they absorb the rich flavors. To finish, Vietnamese coriander and roasted sesame seeds are tossed into the mix before turning off the heat.
Traditionally, the salad is served with crispy rice crackers, which add a delightful crunch to the dish. The tangy figs, savory shrimp and pork, roasted sesame, and fresh herbs create a perfectly balanced, refreshing taste.
Although it once graced the royal tables of Hue, fig salad with pork and shrimp is now a cherished dish that embodies the region’s rich culinary heritage. Whether enjoyed at a family celebration or a special event, this flavorful salad offers a timeless taste of Hue’s traditional cuisine.
