The fresh, sweet and sharp flavours of this traditional Vietnamese salad are so tasty that when I got back from Vietnam I put a version of this straight on the Vinnies menu. Look for firm mangoes and papaya, they are easier to slice and their slightly under-ripe flavour give this salad its unique taste.
Ingredients
| 2 tsp | Lime juice |
| ½ tsp | Sugar |
| 1 tsp | Fish sauce |
| ¼ tsp | Garlic, finely grated |
| ¼ tsp | Red chillies, fresh, finely grated |
| 1 | Papaya, small |
| 1 | Mango (Main) |
| 1 cup | Mixed herbs, (Vietnamese mint, mint, coriander and basil) |
| 2 Tbsp | Peanuts, roasted, chopped |
| 2 Tbsp | Shallots, (fried, crispy) |
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Directions
- In a bowl mix together lime juice, sugar, fish sauce, garlic and chilli.
- Use a peeler to remove the skin of the papaya and mango, then continue to peel thick slices.
- Gently fold the dressing and fresh herbs through, place in a bowl and sprinkle with peanuts and shallots.
Crispy shallots
To make crispy shallots, peel and slice 3 shallots, separate out the rings, place in a small saucepan and slowly bring to a simmer with ½ cup of vegetable oil. Stir from time to time and as soon as they begin to turn lightly golden drain through a sieve and place on paper towels. These can be prepared the day before.
