The fig tree is not only a source of natural produce, but it has also been successfully cultivated by locals in certain areas, with notable success in Hue. The region’s figs were even ranked among the top 100 Vietnamese specialties in 2020-2021.
Figs are large and spherical. When unripe, they contain a lot of sap and are very astringent. Photo: Hoai Phuong, Nhi Truong
At first glance, figs (also known as syconia) resemble mulberries. However, figs are significantly larger, about the size of an adult’s fist.
The fruit has a green, hairy skin and a white or pink flesh. As it ripens, the fig turns a deep red, filling with a sweet, fragrant syrup.
Ms. My Chi, a resident of Hue, shared that the fig season typically lasts from December to July. Outside of these months, the tree still bears fruit sporadically. The figs grow in dense clusters at the base of the tree or on separate branches without leaves.
When ripe, figs can be picked and eaten straight from the tree, much like other fruits. The soft flesh is mildly sweet, and the center contains a clear, jelly-like syrup that is both sweet and aromatic.
Ripe figs have an attractive color and are filled with syrup. They taste delicious. Photo: Phuong Khen
Locals also use ripe figs to make wine or create delicious fresh jams. “Ripe figs are delicious, but it’s best not to overeat or consume them on an empty stomach to avoid any adverse effects,” Ms. Chi advised.
For people in Hue and some other regions of the country, unripe figs are a familiar ingredient used to prepare various dishes. They can be transformed into appealing dishes such as sweet and sour pickles, fish stew, shrimp soup, braised pork ribs, or even a unique fig salad.
Among these, the most popular and beloved dish is the simple yet delightful fig salad with rice crackers. It is easy to make, tasty, and an excellent way to cool off during hot weather.
Fig salad is considered a specialty in Hue, offering a refreshing and familiar taste. Photo: Thuy Huynh
According to Ms. Chi, to make a delicious fig salad, you should choose semi-ripe fruits, peel them, and soak them in a brine solution to maintain their crispness and prevent discoloration. Then, thinly slice the figs.
Depending on individual preferences and available ingredients, the fig salad can be prepared simply with herbs and crushed roasted peanuts or enhanced with boiled meat or shrimp.
Unripe figs can be used immediately as a condiment or blanched and soaked in brine to reduce astringency. Photo: Nhi Truong
Similar to other Vietnamese salads, the fig salad can be dressed with a sweet and sour fish sauce. However, the distinctive flavor of Hue’s fig salad comes from adding fermented shrimp paste, along with chili, garlic, lime juice, and sugar—all typical ingredients in the ancient capital’s cuisine.
Interestingly, the fig salad in Hue is always served with rice crackers. These crackers must be the sesame variety, toasted to a golden brown and crisp perfection. Each bite of the crunchy cracker, paired with the juicy fig salad, creates a sensory explosion.
Fig salad is best enjoyed with rice crackers. Photo: Nhi Truong
Various delicious dishes made from figs. Photo: Tran Thu, Quang Nguyen
In addition to the famous fig salad, another well-loved dish is figs served with boiled meat and shrimp paste or fish sauce.
This combination goes exceptionally well with rice. The astringency of the unripe figs blends beautifully with the savory sauce and the slightly fatty and sweet taste of the boiled meat, making it an excellent choice to combat summer heat.
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