Green mango salad, known as goi xoai tom kho in Vietnamese, is a dish made of green mango and dried shrimp tossed in a sharp, zesty dressing made with fish sauce, chili pepper, and lime juice. The mixture of tangy, sour, and spicy flavors makes this salad a favorite in Vietnam and in Vietnamese American communities.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 large green mango, julienned
- ½ cup whole dried shrimp
- 1 cup hot water
- 1 Tbsp peanut oil
- 2 chopped garlic cloves
- 5 Tbsp fish sauce
- 3 Tbsp sugar
- 2 Tbsp lime juice
- 1 small chopped red chili pepper
- 1 tsp salt
- ½ cup mint leaves
- ½ cup cilantro leaves
- 1 cup ground peanuts
Directions
- Soak dried shrimp in hot water for 15 minutes to soften.
- Pound shrimp in a mortar and pestle until a coarse paste forms.
- Heat oil over medium-high heat. Sauté garlic for 3 minutes until lightly golden.
- Add shrimp, and fry for 5 minutes. Keep warm.
- Mix papaya with mint and cilantro leaves. Toss shrimp in vegetables.
- Make dipping sauce by combining fish sauce, sugar, lime juice, chili pepper, and salt. The sauce can either dress the salad or be served separately in individual sauce dishes.
- Serve salad garnished with peanuts.
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