Vietnamese Shrimp and Green Mango Salad (Goi Xoai Xanh Tom Hap Recipe)

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  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Shrimp and Green Mango Salad Recipe (Gỏi Xoài Xanh Tôm Hấp)

Vietnamese Shrimp and Green Mango Salad (Goi Xoai Xanh Tom Hap) is essentially a variation on the traditional Vietnamese shrimp salad-using tart, unripe mango instead of lotus root. Green papaya may also be used.

Green mango salad with sun dried shrimp is known as one of stunning Vietnamese Salad Recipes. The combination if green mango which have a sour taste and dried shrimp, bring the strange taste but strongly delicious and attractive to anyone who want a new and original dish. And many Vietnamese young people fall in love with it.

If you want to know how to cook one of stunning and interesting Vietnamese Salad recipes, follow our instruction below. There are 2 steps to make this amazing salad dish. Just require at least 10 minute and you will have a great meal to eat with your family or your friends.

Ingredients

  • 12 fresh medium shrimp (about 10 oz/300 g)
  • 1 small carrot, grated (optional)
  • 1 green mango (about 5 oz/150 g), peeled and pitted, cut into sticks to yield about 1 cup
  • 1 tablespoon minced polygonum leaves (rau ram)
  • 1/4 cup (60 ml) Fish Sauce Dip
  • 1 finger-length red chili, deseeded and minced
  • 2 tablespoons Crispy Fried Shallots
  • 1 bunch Asian chives, cut into lengths

Method Vietnamese Shrimp and Green Mango Salad Recipe (Gỏi Xoài Xanh Tôm Hấp)

1, Steam or poach the shrimp for 3 to 5 minutes until pink and just cooked. When cool, peel and devein.
2, Combine the cooked shrimp, carrot (if using), mango, polygonum leaves and Fish Sauce Dip in a large bowl and toss to mix well, adjusting the seasoning with more sugar, fish sauce and lime juice if desired. Transfer to a serving platter and sprinkle with chili, Crispy Fried Shallots and chives. Serve immediately.

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