Vietnamese Green Mango Salad Recipes

THAI GREEN MANGO SALAD

Steps:

• Gather the ingredients.
• Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
• Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
• Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
• Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
• Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
• Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
• Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.

VIETNAMESE FRIED FISH WITH GREEN MANGO SALAD

Steps:

• If you have time, remove the fish from the refrigerator about 20 minutes before cooking.
• Peel the mango and slice into thin strips. Set aside. You can refrigerate it until you are ready to put the dish together.
• Place a small saucepan on the stove over medium heat. Add water, fish sauce and sugar and heat the mixture until some bubbles start to appear, then turn off the stove. Transfer to a clean bowl and wait for a couple of minutes to let it cool down slightly. Add lime juice, garlic and bird's-eye chili. Whisk to combine and adjust to your liking.
• Sprinkle a little bit of salt and pepper over the fish fillets. Place a pan over medium heat, and add a generous amount of oil. Once the oil is hot, add the fillets and fry until golden and crispy, flip once or twice. Towards the end, you may want to turn up the heat a little bit to crisp up the exterior.
• Transfer fish to serving plates. Place julienned green mango next to the fish, garnish with some cilantro and drizzle the dressing over everything. Serve immediately with steamed rice.