Vietnamese Green Mango Salad - Goi Xoai Xanh

Blogging Marathon # 38 , Week 3 Day : 1

Theme : Soups and Salads
Course : Starters

I watch a lot of travel and food shows, one such programme was about Luke Nguyen Star chef of Sydney who is pro in Vietnamese cuisine and his journey to Mekong river - Vietnam showed many classic recipes from the local area and one such was Raw Mango Salad. 

Greens mangoes are in season, also everyone loves mangoes and in my family i was the real lover of raw mango. My mom used to make keri no sambharo aka raw 

mango salad with onions and syrup from Sweet Mango pickle. It was like a custom to make the salad till raw mangoes were available. 

Toady am going the share my version of Luke Nguyen Mango Salad called Goi Xoai Xanh which means "Green Mango Salad". Originally the mangoes are never shredded in Vietnam as they loose the moisture content, instead of shredding they use sharp knife to make slices or cuts in the mangoes like

grooves and then use peeler or knife to slice and you get lovely julienne of mango and the dressing is mixed and crushed in mortar and then mangoes are bruised and served. But am not going to follow all tedious recipe as I dint have this large mortar and pestle, just going to mix all ingredients and toss in veggies and serve.

Preparation time : 10 mins

Cooking time : Nil

Serves : 4

Difficulty level : Easy 

Ingredients :

2 small raw mango (Totapuri variety)
1 medium carrot (1/2 if carrot is big)
1 medium red onion
1 red chillies

For Dressing :
juice of 1/2 - 1 lime
2 tsp sugar or 1 sachet of Stevia
1/4 tsp salt or to taste
1tbsp Oil

For Garnish:
Roasted Peanut
Sprig of Mint

Other things required:

Slicer
Peeler
Squeerzer
Mixing bowl
Spatula and spoons

Method:

• Wash and peel Carrots and Mango.
• Cut carrrot, mango and onion into juliennes.
• Mix dressing ingredients and chopped chillies in a bowl well till sugar dissolves.
• Add in juliennes, with the help of wooden laddle mush the vegetables as you do in mortar and pestle. 
• Transfer to a bowl or plate garnish with roasted peanut and a sprig of mint.

Notes:

• Totapuri mango is best for this salad as it is not very sour and has sweet after note. And gives more authentic taste.
• Can use semi ripe mango if you want the sweet salad.
• You can shred the carrot and mango if desired.
• Birds eye chillie is originally used in Vietnamese cuisine but can replace with any red chillie which is available.
• Dash of light Soya Sauce enhances the flavor. If using soya sauce reduce the salt as sauce is salty. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38 

Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. 

Regards,

Briju Parthasarathy