Goi xoai – Vietnamese green mango salad Recipe
Goi xoai is a crunchy, refreshing salad made with slightly unripe mango, herbs and peanuts. The flavour is sweet, sour and gently spicy at the same time, and every bite has a satisfying crunch. In Vietnam it’s often served as a starter or a light snack with beer on hot evenings.
Vietnam
Difficulty: Easy
🍿
Snack
🎉
Party
☀️
Lunch
🌶️
Medium spicy
Sweet
Sour
Fresh
Crunchy
Spicy
Herby
Citrusy
Prep Time
25 min
Total Time
25 min
Servings
4
Ingredients
- mango slightly unripe, firm, peeled and grated into thin strips - 2 piece
- carrot grated into thin strips - 1 piece
- red onion very thinly sliced - 0.5 piece
- fresh coriander chopped - 0.5 bunch
- fresh mint leaves picked - 0.5 bunch
- peanuts toasted and roughly chopped - 50 g
- dried shrimp optional, finely chopped - 20 g
- fish sauce - 3 tablespoon
- lime juice - 3 tablespoon
- sugar - 1.5 tablespoon
- water - 2 tablespoon
- chili pepper finely chopped, seeds removed for a milder version - 1 piece
- garlic finely chopped - 1 clove
Main Ingredient:
mango
Preparation
- Peel the mango, cut the flesh away from the stone and grate it on a coarse grater or cut into very thin strips with a knife.
- Peel the carrot and also grate it or cut into thin sticks.
- Slice the onion into very thin slivers, cover with cold water for 5 minutes to mellow the flavour, then drain and pat dry.
- In a small bowl, mix the fish sauce, lime juice, sugar, water, chopped chili and garlic, stirring until the sugar dissolves.
- In a large bowl combine the mango, carrot, onion, coriander and mint leaves.
- If using dried shrimp, chop them finely and add to the bowl.
- Pour over the prepared dressing and mix everything thoroughly with your hands or tongs, gently squeezing so the mango and carrot soften slightly and absorb the flavour.
- Leave the salad to stand for 10 minutes at room temperature so the flavours meld.
- Before serving, sprinkle generously with the chopped peanuts.
Storage
In fridge:
1 days
Freezing:
No
This salad tastes best fresh, but you can keep it in the fridge for up to 1 day. Store the peanuts separately and add them just before serving so they stay crunchy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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