Gỏi xoài is made by finely shredding unripe green mango and tossing it in a sour-spicy dressing of fish sauce, lime juice and chilli. Topped with roasted peanuts, the salad mellows and balances out the longer it sits.
Finely shred the green mango and carrot into a large bowl and add the spring onion.
Whisk together the fish sauce, lemon juice, sugar and chilli to make the dressing.
Pour the dressing over the shredded vegetables, toss gently and chill for 60 minutes; this lets the mango's tartness balance with the dressing.
Take the salad out of the fridge and garnish with roasted peanuts and fresh mint before serving.
Do not serve the salad right after mixing it; the 60-minute rest lets the mango's tartness settle into the dressing. Add the peanuts last so they keep their crunch. Allergens: contains fish (fish sauce) and nuts (peanut).
Yeşil mango bulamadığım için yarı olgun bir mangoyla denedim, salata biraz daha tatlı oldu ama balık soslu ekşi sos yine de dengeyi büyük ölçüde sağladı.
Yarı olgun mango güzel bir çözüm, sadece ekşilik biraz azaldığı için isterseniz limon suyunu bir kaşık daha artırarak dengeyi geri getirebilirsiniz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.