Destination
Hue
The story
Gỏi xoài is Vietnam's classical green mango salad and one of the country's most refreshing starters. Firm unripe green mango is julienned into thin strips (with a specific ridged Vietnamese julienne mandolin), then tossed with cooked prawns, ground dried shrimp, sliced shallot, sliced chili, fresh Vietnamese herbs (Thai basil, mint, rau răm), julienned carrot, and finished with a punchy sweet-sour fish sauce dressing (nước mắm chua ngọt). Topped with roasted peanuts and fried shallots. Served as a shared starter, a side to grilled meat, or a light main. Every Vietnamese cook makes this differently, and each family has its dressing ratio.
Method
Peel the mangoes and julienne into 4mm-thick strips using a Vietnamese julienne mandolin or a sharp knife. Aim for pieces the size of a matchstick, about 5cm long.
Bring a small pot of salted water to a boil. Drop in the prawns and cook 90 seconds until just pink. Drain and rinse under cold water. Season with salt and pepper.
Soak dried shrimp in warm water 5 minutes to soften. Drain and chop fine (or blitz briefly in a mini processor).
Whisk fish sauce, lime juice, sugar and warm water until sugar dissolves. Stir in minced garlic and chili. Taste; should be balanced salty-sweet-sour with a chili kick.
In a large bowl, combine julienned mango, carrot, red onion, sliced chili, cooked prawns, chopped dried shrimp and half the crushed peanuts. Pour dressing over. Toss well by hand or with tongs.
Rest 5 minutes to let the flavours meld.
Just before serving, tear the fresh herbs coarsely and fold through.
Pile the salad on a platter or divide between plates. Scatter with remaining peanuts and fried shallots. Serve with lime wedges and rice crackers on the side for scooping.
Tips
- Firm unripe green mango. Non-negotiable. Ripe mango is a different dish. Ask an Asian grocer for a green Nam Doc Mai or the specifically unripe Thai green mango.
- Julienne, don't grate. Grated mango leaks water and gives a mushy salad.
- Dressing balance. Adjust to taste; some prefer more sour, others more sweet. Taste before dressing the salad.
- Herbs at the last minute. Adding them earlier lets them wilt and lose colour.
- Serve immediately. Leftover green mango salad softens within an hour.
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