Vietnamese Mango Salad (Gỏi Xoài)

5 from 7 votes

Vietnamese Mango Salad (Gỏi Xoài)

Vietnamese Mango Salad is fresh and full of exciting textures! It pairs beautifully with shrimp and is extra tasty with a classic dressing.

Prep Time40

Cook Time20

Rehydrating Shrimp20

Total Time1 20

Course: Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine: Asian, Vietnamese

Servings:

Calories: 2795kcal

Author: Jeannette

Equipment

Julienne peeler
Mortar and pestle
Large mixing bowl

Ingredients

500 g / 1.1 lb green mangoes
1-2 carrots (or to preference)
20 fresh prawns (peeled and deveined, left whole or halved along the back)
mint
Vietnamese coriander
7 red shallots (3 for pickling and 4 for frying)
5 cloves garlic
4 chili (optional)
50 g / 0.1 lb rehydrated shrimp
1/2 US cup peanuts
1 US cup water (for pickling the red shallots and chili)
3 tbsp vinegar (for pickling the red shallots and chili)
1 1/2 tbsp sugar (for pickling the red shallots and chili)
5 tbsp cooking oil
1/4 US cup nước mắm (or to taste)
3 tbsp fish sauce
2 tbsp sugar

Instructions

Combine the vinegar with the water and 1 1/2 tbsp sugar, then thinly slice the red shallots and put them into the pickling water.
Deseed and cut the chili into strips and add that to the pickling water.
Use a low heat to roast the peanuts for 3 minutes or until lightly toasted. Set aside for later.
Crush the peanuts using a mortar and pestle or put them in a ziplock bag and use a rolling pin to hit at them until they're crushed.
Note: If you prefer more texture, keep the peanuts whole or avoid crushing them too fine.
Roughly chop the garlic and remaining red shallots.
Note: Keeping the pieces larger gives more texture to the salad.
Peel and julienne the mangoes and carrots.
Pour the oil into a pan and cook the red shallots on a low-medium heat for 1 minute, then add the garlic and cook for 5 minutes or until brown. Set aside for later.
Scoop the aromatics out into a bowl and add the rehydrated shrimps into the pan to cook for 2 minutes in the remaining oil.
Take the shrimp out and turn the heat to medium before adding in the fish sauce and sugar.
Let the sugar melt and let it caramelize for 30 seconds before adding the shrimp back in and coating them in the sauce for 1 minute. Set it aside to be used later.
Drain the pickled red shallots and chili from the vinegar.
Wash and pick the mint and Vietnamese coriander from the stems, then use scissors to cut them into strips.
Put all the Vietnamese Mango Salad ingredients in a large mixing bowl.
Note: If you find the caramel has hardened around the dehydrated shrimp, turn the stove heat to low and gently reheat it until it becomes a caramel again.
Pour the nước mắm in and mix well.
Plate and serve immediately!

Notes

Discard any excess liquid. After mixing, you'll find a juice and sauce pool at the bottom of the bowl. Pour that out to avoid a soggy salad.
Use fresh ingredients. This is a given for any recipe, but it's especially the case when working with a salad.
Add the nước mắm in just before serving. The longer the ingredients sit in liquid, the soggier they will become. Mix the fish sauce in as late as possible, or have a jug and let your guests add as they please!
You can find all the ingredients in Asian supermarkets. The amount that you use is entirely up to your personal preference. If you like more of certain toppings, add more.
We use our homemade Vietnamese dipping sauce as the dressing (which we always have stocked in our fridge), but if you feel that the salad works without it then you can skip it entirely.

Nutrition