Ômai

Beyond genetics, what truly links my family together is our love for ômai. I’ve tasted several variations of this treat, the best version by far being the one my aunt makes herself. The only issue is, Aunt Hanh visits us once every few years, and that is way too long a time to go without ômai. Someone had to learn her secret. But first, a little bit of background.

What is Ômai?

Ômai are Vietnamese dried plums. They are sweet, sour and salty all at once. The term ômai is also used for the treat featured in this post, which contains a number of dried fruits, including ô-mai itself. A single word for multiple different things, there lies the perplexing beauty of the Vietnamese vocabulary. Since this treat contains a great amount of dried cranberries, I suggest we rename it crômai. You read it here first.

A single ômai provides a significant amount of fibre, which keeps digestive health in check, and vitamin A, beneficial for the skin and the eyes. I strongly recommend using unsweetened ingredients, not only for health reasons but also as a matter of taste. The liquorice, lemon rind and ginger give this treat an earthy and spicy taste profile, layered atop the natural sweetness from the fruits.

Some of these ingredients may only be found in Asian food markets. The Vietnamese dried plums and finely shredded Chinese liquorice root were purchased in Chinatown. Finely shredded liquorice root is preferred over liquorice powder, as it gives the treat its earthy texture.

• 700g Unsweetened dried cranberries
• 100g Dried apricots, cut into small pieces
• 50g Unsweetened dried mangoes, cut into small pieces
• 1 cup Vietnamese dried plums (called “ô mai” or”xí muội”), cut into small pieces
• 1 cup Ginger, chopped
• 2 tbsp Lemon rind
• 1/2 cup Chinese liquorice root powder (called “cam thảo”), finely shredded
• 1/4 cup Lemon juice (1 lemon)

1. Mix dried and wet ingredients together in a large mixing bowl
2. Cover your mixing bowl and let it sit for about 2 hours (or longer, as you wish)
3. Add 1–2 tbsp of Chinese liquorice root powder. If you feel it could use a little more kick, add more ginger to taste. Mix again.
4. Pre-heat your oven to 200˚F.
5. Spread your mix onto a pan, and place in the oven for about 45 min. This step is meant to toast the fruits a little more, without over-dehydrating them.
6. Take your mixture out of the oven, and let it cool for a few hours.
7. Using a food processor, further chop the mixture. This makes it easier to shape them into balls.
8. Shape the mixture into balls, and cover these in shredded liquorice root.

Ômai can be stored at room temperature for several months. As they are easy to pack, a box of four or more makes a beautiful gift for friends and family.

Enjoy!

Originally published at www.athoughtfulmeal.com.