📝 About This Recipe
Experience the quintessential balance of Vietnamese cuisine with this refreshing Gỏi Xoài, a masterpiece of sweet, sour, salty, and spicy notes. This salad features crisp, julienned green mangoes paired with succulent poached shrimp and a bouquet of aromatic herbs. It is a light yet deeply satisfying dish that captures the coastal brightness of Vietnam, making it an ideal appetizer for a hot summer day or a sophisticated starter for a seafood feast.
🥗 Ingredients
Main Salad Components
- 2 large Green Mango (firm and unripened, julienned into matchsticks)
- 1 lb Large Shrimp (peeled and deveined, tails on or off per preference)
- 1 medium Carrot (peeled and julienned)
- 1/2 small Red Onion (very thinly sliced)
- 1/2 cup Fresh Mint (roughly torn)
- 1/2 cup Thai Basil (roughly torn)
- 1/4 cup Vietnamese Coriander (Rau Răm) (optional, but highly recommended for authenticity)
The Nuoc Cham Dressing
- 3 tablespoons Fish Sauce (high quality, such as Red Boat)
- 3 tablespoons Lime Juice (freshly squeezed)
- 2.5 tablespoons Sugar (granulated or palm sugar)
- 2 cloves Garlic (finely minced)
- 1-2 pieces Thai Bird's Eye Chili (seeded and minced for heat)
- 1 tablespoon Water (to mellow the intensity)
Garnish and Crunch
- 1/4 cup Roasted Peanuts (crushed)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1 bag Shrimp Crackers (Banh Phong Tom) (prepared according to package instructions)
👨🍳 Instructions
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1
Begin by preparing the shrimp. Bring a medium pot of water to a boil with a pinch of salt and a slice of ginger to infuse flavor.
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2
Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Do not overcook, or they will become rubbery.
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3
Immediately transfer the shrimp to an ice bath to stop the cooking process. Once cooled, drain and slice them in half lengthwise (butterfly style) so they sit beautifully in the salad.
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4
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, minced chilies, and water. Stir until the sugar is completely dissolved. Taste and adjust; it should be a punchy balance of sweet, salty, and sour.
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5
Peel the green mangoes. Using a mandoline or a sharp knife, julienne the mango into thin, uniform matchsticks. Aim for a crisp texture.
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6
Place the thinly sliced red onions in a small bowl of cold water with a teaspoon of vinegar for 5 minutes to remove their harsh bite, then drain and pat dry.
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7
In a large mixing bowl, combine the julienned mango, carrots, soaked red onions, and the halved shrimp.
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8
Pour about two-thirds of the dressing over the mango mixture. Toss gently using your hands or tongs to ensure everything is evenly coated.
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9
Add the fresh mint, Thai basil, and Vietnamese coriander to the bowl. Toss once more very briefly—herbs should be incorporated but not bruised or wilted.
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10
Transfer the salad to a large serving platter, stacking it high for an impressive presentation.
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11
Drizzle the remaining dressing over the top to freshen the flavors just before serving.
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12
Generously sprinkle the crushed roasted peanuts and fried shallots over the salad for essential crunch and aroma.
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13
Serve immediately with a side of crispy shrimp crackers to use as 'scoops' for the salad.
💡 Chef's Tips
Ensure the mangoes are truly green and firm; if they are even slightly ripe, the salad will be too sweet and mushy rather than crisp. To keep the salad from becoming watery, dress it immediately before serving. If you find the mango is exceptionally sour, add an extra teaspoon of sugar to the dressing to balance the acidity. For the best texture, crush your peanuts just before serving so they retain their oils and crunch. If you can't find Vietnamese coriander (Rau Răm), increase the amount of mint and cilantro to maintain the herbal profile.
🍽️ Serving Suggestions
Serve with crispy fried shrimp crackers (Banh Phong Tom) for a classic textural contrast. Pair with a chilled glass of dry Riesling or a crisp Sauvignon Blanc to complement the lime and chili. Serve as an appetizer alongside grilled lemongrass chicken or pork skewers. Offer extra lime wedges and sliced chilies on the side for guests who prefer more zing or heat. Enjoy as a light main course by adding a side of steamed jasmine rice or thin rice vermicelli noodles.