Green mango salad

Green mango salad

By
From
KOTO
Photographer
Michael Fountoulakis

In the tropical south, mangoes grow in abundance. This is a classic Vietnamese salad—and is quite rightly one of the country’s most recognised dishes. It is a great example of the balance of flavours on which Vietnamese cuisine is based. Green pawpaw can be used in place of mangoes.

Ingredients

Quantity Ingredient
vegetable oil, for frying
300g beef fillet, fat and sinew removed
2 green mangoes, peeled and sliced into strips
100g bean sprouts
4 red asian shallots, thinly sliced
1 long red chilli, seeded and finely sliced
2 garlic cloves, chopped
1 handful coriander sprigs, roughly chopped
3 tablespoons roasted unsalted peanuts, chopped
2 tablespoons Fried shallots

Dressing

Quantity Ingredient
120g caster sugar
100ml lime juice
3 tablespoons fish sauce

Method

  1. Heat a little oil in a frying pan over medium heat and cook the beef fillet for 3 minutes, or until browned all over and medium–rare. Remove from the pan and allow to rest for 10 minutes before slicing thinly.
  2. Combine the mango in a bowl with the bean sprouts, fresh shallots, chilli, garlic, coriander, peanuts and beef slices.
  3. For the dressing, combine the sugar, lime juice and fish sauce, stirring until the sugar has dissolved. Pour the dressing over the salad ingredients and gently toss.
  4. Serve in a large bowl sprinkled with the fried shallots.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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