Green mango has a sharp fruity sour and gives a tropical taste sensation. Mango combines well with dried squid or shrimp. Goi xoai xanh is especially popular with beer drinkers and the salad is often eaten at the Vietnamese drink gathering nhau. I almost always use the ready-to-eat dried squid, which you can find in the Asian groveries. They are salted, lightly sweetened and have a little bit of heat. There are various brands, it is a matter of try and taste and pick your favorite. It’s also fine to take unprocessed dried squids. You can grill them just above the burner or in a frying pan. You can make them a bit spicier with dried chillies or let them marinate in the basic fish dipping sauce before grilling.
For the dressing you can use the basic fish dipping sauce Nuoc cham. I like extra acid in salads so I make a dressing with a little more lemon juice. Choice of fresh herbs is to taste.
- 2 green mangoes
- dried squid, amount to taste
- fresh herbs to taste: Thai basil, coriander, mint, etc.
- 1 tbsp lemon juice
- ½ tbsp sugar
- 1½ tsp fish sauce
- 1 bird’s eye chili or ½ chili for lesser heat
- 1 garlic clove, finely chopped
- For the dressing, mix the lemon, sugar, fish sauce, chili and garlic together until the sugar is completely or largely dissolved.
- Peel the mangoes, cut into thin slices and place in a bowl. Tear or cut the dried squid into strips and sprinkle over the mango. Pour an amount of dressing over the salad to taste.
- Garnish with fresh herbs. Taste and add any extra dressing, fish sauce or sugar.