Peeling young mango skin, then slice finely, soak in salty water( not lots of salt) for a while. The spring onions and celery need to be chopped into 4cm lengths and the carrots sliced finely.
Dressing: 10 sugar, 8 fish sauce, 5 lime sauce. Chilli, garlic, coriander chopped finely. The dressing is best prepared in a blender
Add the dressing and only 5 minutes before serving the dish.
My goodness, this is one of my favorite food! Of course, in Asia, we all have different versions of the same thing. I like the Vietnamese touch with the coriander and the lime sauce. Thai as well with the coconut milk and nuts. Pinoy version with the fermented fish on the sides. Richness in diversity indeed!
ReplyDeleteAbsolutely Love It!
ReplyDeletehmmm not too easy for me to get green mango here :( it's certainly a vert refreshing starter ...
ReplyDeleteOne of my favorite dishes! We can't get good green mangoes in Colorado, however:(
ReplyDeleteYummy, never eaten that but now I'd love to !Will have to look for a vietnamese rest. in town..
ReplyDeleteHi all,
ReplyDeleteI know green mango is hard to find in some places, even in Viet Nam, because it's seasonal fruit. But I am sure this is a really good cold dish that everyone should have a go.
Happy New Year everyone!!!
Oh, man, do I LOVE mango salads. I get these at Thai restaurants all the time, but now I'll have to be on the lookout for the Vietnamese version. Looks yummy!
ReplyDeleteWHAT IS THE UNIT OF MEASUREMENT? AND WHAT IS SPRING ONION?
ReplyDeletehmm I have no fish sauce.. can i substitute with oyster?
ReplyDeleteHi, You can make some mixed soem salt and water, and we measure by normal bowl.
ReplyDeleteGoodness, there is a lot of worthwhile info above!
ReplyDeleteI had never tasted a green salad with mango I think this is a good combination specially if we add a little bit of salt and lemon.
ReplyDeleteSois absolutamente derechos.
ReplyDeleteI think, that you are not right.
ReplyDeleteA unique food and delious
ReplyDeleteThank nice post.
ReplyDelete