Vietnamese Mango Salad (Gỏi Xoài)
Vietnamese Mango Salad is fresh and full of exciting textures! It pairs beautifully with shrimp and is extra tasty with a classic dressing.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g / 1.1 lb green mangoes
- 1-2 carrots ((or to preference))
- 20 fresh prawns ((peeled and deveined, left whole or halved along the back))
- mint
- Vietnamese coriander
- 7 red shallots ((3 for pickling and 4 for frying))
- 5 cloves garlic
- 4 chili ((optional))
- 50 g / 0.1 lb rehydrated shrimp
- 1/2 US cup peanuts
- 1 US cup water ((for pickling the red shallots and chili))
- 3 tbsp vinegar ((for pickling the red shallots and chili))
- 1 1/2 tbsp sugar ((for pickling the red shallots and chili))
- 5 tbsp cooking oil
- 1/4 US cup nước mắm ((or to taste))
- 3 tbsp fish sauce
- 2 tbsp sugar
Instructions
- 1
Combine the vinegar with the water and 1 1/2 tbsp sugar, then thinly slice the red shallots and put them into the pickling water.
- 2
Deseed and cut the chili into strips and add that to the pickling water.
- 3
Use a low heat to roast the peanuts for 3 minutes or until lightly toasted. Set aside for later.
- 4
Crush the peanuts using a mortar and pestle or put them in a ziplock bag and use a rolling pin to hit at them until they're crushed.Note: If you prefer more texture, keep the peanuts whole or avoid crushing them too fine.
- 5
Roughly chop the garlic and remaining red shallots.Note: Keeping the pieces larger gives more texture to the salad.
- 6
Peel and julienne the mangoes and carrots.
- 7
Pour the oil into a pan and cook the red shallots on a low-medium heat for 1 minute, then add the garlic and cook for 5 minutes or until brown. Set aside for later.
- 8
Scoop the aromatics out into a bowl and add the rehydrated shrimps into the pan to cook for 2 minutes in the remaining oil.Take the shrimp out and turn the heat to medium before adding in the fish sauce and sugar.
- 9
Let the sugar melt and let it caramelize for 30 seconds before adding the shrimp back in and coating them in the sauce for 1 minute. Set it aside to be used later.
- 10
Drain the pickled red shallots and chili from the vinegar.
- 11
Wash and pick the mint and Vietnamese coriander from the stems, then use scissors to cut them into strips.
- 12
Put all the Vietnamese Mango Salad ingredients in a large mixing bowl.Note: If you find the caramel has hardened around the dehydrated shrimp, turn the stove heat to low and gently reheat it until it becomes a caramel again.
- 13
Pour the nước mắm in and mix well.
- 14
Plate and serve immediately!