Vietnamese cuisine is not only well- known for street foods such as Sweet soups, Mixed rice paper salad, Vietnamese bread, but it is also famous for Salad dishes. One of them is green mango salad. Green mango salad is widely known as a specialty of the Southern Vietnam, and today it has been migrated to other provinces and attracts a lot of diners.
The characteristic of Southern Vietnam’s cuisine is the balance among the sweetness, sourness and rustic taste. And, the green mango salad includes all of these tastes. It has a natural sour taste of mango, the sweet and sour taste of fish sauce and the special taste of dried shrimp. All of them are mixed together, which creates a special taste and perfect balance. Therefore, it is considered as one of the signature dishes of the Southern Vietnam’s cuisine.
Green mango salad can be an appetizer, a main course or a snack. In addition to its eye-catching color, it also has astimulating taste. Eating less is not enough, eating a lot is not greasy. Moreover, eating salad makes diners feel satisfied with other dishes on the table.
Green mango salad is the combination of green, yellow and red color along with a harmonious sweet and sour taste. Mango is green, crispy and fresh, shrimp is naturally sweet and has a mild salty taste, pork is chewy and soft. All of them contributes to the variety of the Southern Vietnam’s cuisine which is simple and cheap.
You can enjoy this special dish on every street in Hanoi or HCMC, which makes you unforgettable.
If you don’t have a chance to visit Vietnam, you can follow the below recipe!
I. Ingredients for green mango salad
- Green Mango: 1
- Dried shrimp: 50 Gr
- Carrots: 1 bulb
- Basil: 20 Gr
- Spearmint: 20 Gr
- Onions: 1 bulb
- Chili: 1Hel
- Fish sauce: 2 Tbsp
- White Sugar: 2.5 Tbsp
- MSG: 1 Tsp
- Chili: 2 Fruits
- Minced Garlic: 1/2 Tbsp
- Kumquat: 2 fruit
II. Steps for making green mango salad
Wash and soak dried shrimp in warm water, then drain it. Peel and grate mango and carrot. Remove seeds of chili and slice it. Wash and cut basil and spearmint. Thinly cut onions, soak in ice water to reduce pungency.
Mix fish sauce: 2 tablespoons of fish sauce, 2.5 tablespoons of sugar, 1 teaspoon of MSG. Stir well to dissolve the sugar and monosodium glutamate (it is dissolved quicker if it is cooked under the heat). After finishing fish sauce paste, add 1/2 tablespoon of minced garlic, add 2 minced chili and stir well.
Put all ingredients in the salad prepared in step 1, add fish sauce and mix well. Squeeze 2 kumquats into, the mango salad will have a special aroma and be more attractive.
Next, you add ground peanuts, fried onions and mix well.
Decorate and enjoy!