Tuesday, March 24, 2020

Green Mango Chile Salad

We eat green mango salad in Hoi An. It lasts but minutes as we attack it with chopsticks. Our group has gotten very adept at their use! I try to make the delicious salad at home. My son's fiance, Tammie, gives me a cookbook on Vietnamese cuisine. Using one of those recipes as a guide I try, though  my take isnt the same. Close, but no cigar!

Peel and shred a hard green mango.  I bought a shredder in Hoi An, but it wasn't that effective. I find my Kuhn-Rikon peeler does a better job. You could shred the mango up to an hour before serving. Anymore time than that and the mango shreds will soften. You want the shreds to have a bite, not be limp. As I discovered. But in spite of being slightly limp, it still was refreshingly good.

Chop a red onion. Thinly slice a green chile. Make a dressing by pounding garlic and green chile together in a mortar. Add sugar, salt, fish sauce and lime zest and juice. Let it sit for fifteen minutes. Drizzle over the shredded mango. Eat it at room temperature.  Peanuts are essential to a traditional salad. Allergies restrain us from using any. If you could use them, they add a delicious crunch. 

Serves 4

1 large Green Mango
1/2 Red Onion
2 Garlic cloves
2 Green Chiles
1/2 teaspoon Sugar
1 teaspoon Fish Sauce
1/2 teaspoon Kosher Salt
1 teaspoon Lime Zest
3 tablespoons Lime Juice
10 Mint leaves

Peel and shred the mango. Pile the shreds into a bowl.

Hard to use.

Very easy shreds

Chop onion into small dice. Add to mango.

Slice 1 green chile thinly. Add to the mango.

Chop the other chile into small 1/2 inch chunks and place in a mortar.

Add garlic cloves to mortar and pound till you have a thick paste. Scrape paste into a small bowl.

Add sugar, salt, fish sauce, zest and juice into the paste. Whisk to mix. Keep aside for 15 minutes.

Drizzle dressing over mango.

Top with mint, cilantro and peanuts (if you are using)

Toss salad and dig in.

Not quite the salad we made short shrift of at Morning Glory Restaurant, but a close second. We relish it nevertheless.

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