Vietnamese Green Mango and Shrimp Salad (Gỏi Xoài Tôm)

Instructions

1. 1

   Prep the workspace: wash the herbs and green mango. Peel the green mango and cut it into thin julienne strips about 5 cm long. Thinly slice the red chili. Set aside a medium saucepan filled with 1 liter of salted water on high heat to bring to a boil.

2. 2

   Once the water boils vigorously, add the raw shrimp. Poach for 2 to 3 minutes until they turn fully pink and opaque. Do not overcook or they will become rubbery. Immediately transfer the shrimp with a slotted spoon to a bowl filled with ice water to stop the cooking.

3. 3

   Drain the cooled shrimp thoroughly and pat them completely dry with paper towels. Slice each shrimp in half lengthwise so they absorb the dressing evenly. Wash the mint leaves, pat dry, and tear them roughly into bite-sized pieces.

4. 4

   In a small bowl, prepare the dressing. Whisk together the fish sauce, lime juice, and granulated sugar until the sugar completely dissolves. Stir in the finely sliced red chili. Taste the dressing; it should be sour, salty, sweet, and mildly spicy all at once.

5. 5

   Place the julienned green mango, sliced shrimp, and torn mint leaves into a large mixing bowl. Pour the dressing over the ingredients. Toss gently with two large spoons for 1 minute until every element is lightly coated with sauce and slightly softened.

6. 6

   Transfer the salad immediately to a chilled serving platter. Coarsely crush the roasted peanuts using a mortar and pestle or rolling pin, then sprinkle them evenly over the top. Serve cold as a fresh midday meal.