Ambarella Salad


The Recipe

Vietnamese name: Cây Cóc
English name: Otaheite apple, Tahitian quince, Polynesian plum, Jew plum, Ambarellam, Ambarella blossoms, Dwarf Golden Plum
Botanical name: Spondias Dulcis L
Possible substitute: Young Mango Shoots

Best things about this recipe: Suitable for vegetarians

Preparation time: 15 minutes
Serves: For 2 – 3 pax



50g Textured Soybean No.9 100g Cabbage
1/2 bulb Carrot
Pineapple (1/4)
Leek (1 pcs)
Ambarella leaves
Mint, minced chili
1 tsp Roasted sesame seeds
1 leek
Salt sugar
Vegetarian fish sauce (can substitute with soy sauce or tamari sauce)
Cooking oil
70g Ambarella leaves 3 leaves wonton wrappers
Mushroom powder Fermented rice vinegar



  1. Chop the leek into thin slices. Stir-fry until golden colour. Put aside.
  2. Stack all fresh wonton wrappers and cut into thin slices (2-3mm wide) and deep- frying it until crispy.
  3. Soak the textured soybean into the water, wash and dry it after finished. Shred the textured soybean. Seasoning with ½ tsp of mushroom powder, ½ tsp of sugar, mix well and let it absorb for 15 minutes. Heat the oil, fry the textured soybean until golden crispy, drain all the oil, add 1 tbsp of roasted sesame seeds, and mix well.
  4. Thinly shred the cabbage, soak in ice, take out and drain. Cut carrot, cucumber, into julienne slices. Wash all the Ambarella leaves, cut into 2cm pieces. Cut all the mint leaves in half.
  5. Make the sauce: 2 tbsp of fermented rice vinegar, 1 tbsp of minced pineapple, 1 ½ tbsp of sugar, 2 tbsp vegetarian fish sauce, 1 tbsp of fried leek, 1 tsp of grounded chilly, mix everything.
  6. Add textured soybean, vegetables, sliced wonton, into a bowl, add sauces and mix everything. Put everything on a plate, add mint leaves and roasted sesame on top.



The sandwich bread should be kept separated, as the wet salad might moist the bread immediately.

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