Green mango and dried anchovy salad

Green mango and dried anchovy salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

The Vietnamese love eating unripened or green fruits, such as green papaya, guava, fig, jackfruit and of course mango. Green mango has a lovely firm texture, with both sweet and tart notes. Pair it with salty dried anchovies and you have a great flavour combination.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
100g small dried anchovies, washed and drained, (see tip)
2 green mangoes, peeled and julienned
5 perilla leaves, roughly sliced
5 mint leaves, roughly sliced
5 vietnamese mint leaves, roughly sliced
5 asian basil leaves, roughly sliced
1 long red chilli, seeded and julienned
1 tablespoon Fried red Asian shallots
1 teaspoon Fried garlic chips
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed

Method

  1. Fill a wok or deep saucepan one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds.
  2. Deep-fry the anchovies in two batches for 3 minutes each time, or until brown and crisp. Remove and drain on paper towels.
  3. In a mixing bowl, combine the mango, herbs, chilli, fried shallots and garlic chips. Add the crisp anchovies and nuoc mam cham and toss well.
  4. Transfer to a plate or shallow bowl, garnish with the peanuts and serve.

Tip

  • Dried anchovies can be substituted with dried whitebait.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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