Vietnamese Mango Salad

by Aida Azizuddin on Fri, December 17, 2010

A really fresh salad with great flavour balance. The Vietnamese version has more herbaceous leaves mixed in than their Thai neighbours. Mix in yellow and green mangoes for more colour.

Put in extra nuts!

Serves 3 - 4 people

Tangy, sweet and a little pungent- this is a salad that has everything for your tastebuds

Foodster's Verdict

Vietnamese Mango Salad


  • Preparation
  • Total
    2 Tbs lime juice
    2 Tbs fish sauce
    2 cloves garlic, minced
    2 bird’s eye chillies, sliced thinly
    1 Tbs dried shrimp (pounded)
    2 Tbs light brown palm sugar
    4 unripe green mangos- cut into strips
    ½ cup red onions (sliced thinly)
    ½ cup Asian basil (chopped)
    ½ cup mint leaves (chopped)
    Salt to taste
    ¼ cup peanuts, dry roasted and pounded
    2 Tbs fried shallots

1. Whisk together lime juice, fish sauce, garlic, chillies, dried shrimp and sugar until sugar dissolves.

2. Toss mangoes and onions in the dressing.

3. Fold in mint and basil. Top with peanuts and fried shallots and toss it lightly.



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