Green mango salad

By: Andreas Pohl, Tracey Lister
From: KOTO
Photographer: Michael Fountoulakis

In the tropical south, mangoes grow in abundance. This is a classic Vietnamese salad—and is quite rightly one of the country’s most recognised dishes. It is a great example of the balance of flavours on which Vietnamese cuisine is based. Green pawpaw can be used in place of mangoes.

Ingredients

Quantity	Ingredient
	vegetable oil, for frying
300g	beef fillet, fat and sinew removed
2	green mangoes, peeled and sliced into strips
100g	bean sprouts
4	red asian shallots, thinly sliced
1	long red chilli, seeded and finely sliced
2	garlic cloves, chopped
1 handful	coriander sprigs, roughly chopped
3 tablespoons	roasted unsalted peanuts, chopped
2 tablespoons	Fried shallots

Dressing

Quantity	Ingredient
120g	caster sugar
100ml	lime juice
3 tablespoons	fish sauce

Method

Heat a little oil in a frying pan over medium heat and cook the beef fillet for 3 minutes, or until browned all over and medium–rare. Remove from the pan and allow to rest for 10 minutes before slicing thinly.
Combine the mango in a bowl with the bean sprouts, fresh shallots, chilli, garlic, coriander, peanuts and beef slices.
For the dressing, combine the sugar, lime juice and fish sauce, stirring until the sugar has dissolved. Pour the dressing over the salad ingredients and gently toss.
Serve in a large bowl sprinkled with the fried shallots.