MANGO SALAD - Gỏi Xoài | Helen's Recipes

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is a vegetarian alternative, while salt + water is more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch and flavor at a lower cost.

Soak dried shrimps in warm water for about 10 minutes.

Shred the green mango using a mandolin or shredder, about half of the mango.

Shred about 50 grams of carrot, ensuring the mango is still the main ingredient.

Heat oil in a pan and fry minced garlic until slightly golden and fragrant.

Drain the soaked dried shrimp and add to the pan with 1 tablespoon of sugar.

Add 1 tablespoon of fish sauce to the pan, lower the heat, and keep stirring for a couple of minutes until the shrimp caramelizes.

Set the shrimp mixture aside to cool.

For the dressing, mix equal parts of sugar and fish sauce, stirring well to dissolve. Optionally heat for 15-30 seconds in a microwave or pan to help dissolve the sugar faster.

In a mixing bowl, combine the shredded mango and the caramelized shrimp mixture.

Add the dressing to the salad and toss well. Let it sit for about five minutes to allow the juices to settle at the bottom.

Discard the excess juice to avoid a soggy salad.

Add fresh mint and chilies to the salad and mix in.

Transfer the salad to a serving plate and top with roasted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens