Green mango salad - a Vietnam favorite
Ingredients
Ingredients to make the green mango salad
- 1 large green mango
- 1/2 red bell pepper
- 5 oz (145 g) (dried) shrimp
- 1 bunch washed rau ram or laksa leaves (also called Vietnamese mint and Vietnamese coriander) Can be replaced by fresh mint and basic leaves
- 3.5 oz (100 g) toasted and coarsely ground (raw) peanuts
- 1/3 cup fish sauce
- 1/3 cup + 1 tbsp sugar
- 2 dried red, Asian, chillies cut in two and seeds removed
- 1/2 cup carrots (julienned)
- 1/2 cup cucumber (julienned)
- 1/3 cup lime juice (the juice of 2 limes)
- 2 shallots
- 2 tsp olive or other vegetable oil
Ingredients for the light brine
- 1 tbsp salt
- 1 tbsp sugar
- 2.3 cups water
- 1 inch of peeled ginger root (finely sliced)
Instructions
Instructions to make the mango salad
- Peel the green mango and cut it in 1/12 inch by 1/12 inch (2 mm by 2 mm) strings
- Julienne the carrot, cucumber and red bell pepper, Place them in the light brine (see above) for 1 hr
- Roast the raw peanuts in a pan or the oven (160 C, 15 min) , let them cool and thereafter crush them
- Pan-fry the shallots in the oil; ensure they are not getting black, but brown is OK
- Boil the fresh shrimp for a minute in water, drain and let cool; alternatively lightly fry the shrimp 1/2 min on each side in the pan where you fried the shallots
- Make the dressing by mixing 1/3 cup of sugar, the fish sauce, the lime juice, the two cut chillies and 1/3 cup of water. Stir well to dissolve the sugar
- Drain the sliced cucumber, red bell pepper and carrot
- Then bring all the solid parts together in a bowl and sprinkle the dressing over it. Toss around, thereby scooping also the dressing from the bottom of the bowl
- Serve on a plate, or a shallow bowl
Notes
Method: no heat treatment
Food allergy & intolerance information: fish (if used)