Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)
Vietnamese mango salad (gỏi xoài) features sour-ish green mangoes, shrimp, accented with mint, Thai basil and cilantro. It's a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture.
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large unripened mango (about 1.5 pounds with the seed, julienned)
- 1 carrot (mainly for color, julienned)
- 1 cup daikon (julienned)
- 1 cucumber (seeded and julienned)
- 1/2 lb medium shrimp (31/35 or 36/40 size)
- red onion (raw and thinly sliced (optional))
- shrimp chips
- deep fried shallots
- roasted peanuts (crushed)
- mint (thai basil, cilantro, stems removed and roughly chopped)
- 1/3 c sugar
- 1/3 c fish sauce
- 1/3 c lime juice
- 1/2 c water
- sliced Thai chiles
Instructions
- 1
Prepare the mango and veggies
- 2
Peel mangoes and veggies.
- 3
Remove seeds from cucumber and mango, then julienne everything.
- 4
Make a quick pickle
- 5
If you don't already have Vietnamese carrot & daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.
- 6
Add carrots and daikon to the bowl for 40 minutes.
- 7
Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.
- 8
Prepare the shrimp
- 9
Defrost frozen shrimp in water, dry, then devein the shrimp.
- 10
Bring a pot of water with 1 tsp salt to a boil on high heat.
- 11
Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.
- 12
Toss & garnish
- 13
Mix ingredients for the salad dressing.
- 14
Mix all ingredients, add dressing to taste, and serve and enjoy immediately.