A vegan take on a classic dish
Rinse and shred the jackfruit into small pieces. Put aside until you need it.
In a wok, or a dutch oven, heat up the oil over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook until browned; approximately 10 minutes. Remove from heat, and add the vegetable stock. Puree with a hand blender.
Put pot back on heat and add the rice vinegar, curry paste, tamari, and sesame oil. Add the shredded jackfruit, and simmer for 25-30 minutes, stirring frequently.
Once it's done cooking, remove the wok/pot from the heat and add the coconut milk. Stir until it is all melted.
Serve with rice vermicelli noodles, and top with a lime wedge, cilantro, and basil.