Fresh Vietnamese Green Mango and Prawn Salad Recipe!
Recipe Information
Vietnamese Green Mango and Prawn Salad
Cultural Context
Originating from the vibrant streets of Vietnam, this salad showcases the country's love for fresh ingredients and bold flavors. The combination of tart green mango, succulent prawns, and aromatic herbs creates a refreshing dish often enjoyed in warm weather. In Vietnam, salads like this are commonly served as a light meal or appetizer, and variations can be found throughout Southeast Asia, adapting to local tastes and available ingredients.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu offers a plant-based option, while canned tuna is more affordable.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salted water
Soy sauce provides a similar umami flavor with less sodium.
peanuts
🥗Healthier: sunflower seeds
💰Cheaper: pumpkin seeds
Sunflower seeds are lower in calories and pumpkin seeds are often cheaper.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice is a good substitute, and vinegar is often less expensive.
Poke a toothpick through the prawns to remove the tube.
Blanch the prawns in boiling water for about 3 minutes until they turn coral pink.
Cool the prawns to make them easier to peel and add to the salad.
Cut the green mango into chunks, then slice it into thin matchstick pieces.
Slice spring onion into thin slices.
Pick the leaves from the coriander and add them to the salad, using the stalks for flavor.
Compile the dressing by adding mint leaves, chili, and garlic to a bowl.
Crush the palm sugar and mix it into the dressing until it melts.
Add fish sauce to the dressing one spoon at a time, tasting for balance.
Toast the blanched peanuts lightly in a pan.
Pour the dressing over the salad ingredients and toss to combine.
Crush the peanuts slightly and sprinkle them over the salad along with fried shallots and a pinch of sea salt.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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