Spicy Vietnamese Mango Salad 越南涼拌芒果沙拉

Summer has arrived in Taiwan which means it’s HOT and HUMID and it’s a battle that simply cannot be won. Thus, I am constantly searching for things to cool me off apart from the A/C and a cold shower. While the summer months may be brutal weather-wise, it does produce some super DELISH  fruits. And a lot of them.  In comes our friend, the mango. I absolutely love mangos. I mean, who doesn’t? They’re sweet, juicy, and go well with just about everything. This mango salad is the perfect response to the oppressive summers in Taiwan and much of Asia.

 

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When mangos are in season, this salad is one of my favorite things to throw together. It’s best served VERY cold, but not frozen. It’s quick to make and tastes wonderful. It pairs perfectly as a side to grilled meats or fish, but it also goes great as a side to some cold noodles if you’re looking for a quick, light weeknight meal. It’s a bomb balance of sweet and spicy while the lime and fish sauce round it out perfectly. Sweet. Spicy. Sour. Salty.

 

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Go on now. Get cha some!

我們都是很喜歡東南亞料理的人,但這種熱到像蠟般快融成一攤的時候,又辣又上火的食物真的難以下嚥。誠心推薦越南涼拌芒果沙拉(我也好喜歡越南春捲,有機會再介紹),清爽卻不清淡,一道沙拉裡面有酸、有甜、有辣、有鹹,就跟人生一樣,味道層層疊疊、精彩刺激,讓人充滿期待,只好一口接一口。

記得記得準備完成一定要放進冰箱降溫,吃的時候才會有自然涼快到底雀X檸檬茶的爽感喔(沒聽過這個主題曲的小朋友去旁邊玩沙)。

(往下拉看中文食譜)

Serves – 2

Prep time  – 15 minutes
Ready in – 30 minutes

  • 1 tsp sugar
  • 1 clove garlic
  • 1 small red thai chili
  • 8 mint leaves (more or less)
  • pinch of salt
  • juice of one plump lime
  • 1 tbls fish sauce
  • 1 fat Haden mango, peeled and cut in long strips
  • 1 long mild green chili OR 1/4 green bell pepper, sliced VERY thinly
  • ¼ tsp cayenne pepper

1. Add the sugar, garlic, chili, mint leaves, and salt in a mortar. Pound the ingredients with a pestle until mashed, but not to a paste. Add to a large bowl and add the lime juice and fish sauce. Stir well to combine. Put in serving bowl and set aside.

2. Place mango on a cutting board. Stand the mango its end, stem side down. Using a sharp knife, cut down on one side. Watch out for that pit in the middle! Do the same on the other side of the mango. Take each half, skin side down, and cut it lengthwise. Trim the mango of its skin. Cut mango into ¼ inch strips.

3. Add mango and green bell pepper to dressing, add cayenne, and gently toss to coat evenly.  Put in fridge until cold.


兩人分量

15分鐘事前準備

30分鐘以內上菜

  • 1 茶匙糖
  • 1 瓣蒜頭
  • 1 根紅辣椒
  • 8 片薄荷葉 (適量即可)
  • 1 搓鹽
  • 檸檬汁(1 顆檸檬的果汁量)
  • 1 餐匙魚露
  • 1 顆肥胖胖的芒果,切成細長條狀
  • 1 根青辣椒(不辣的那種) 或用青椒代替,切成非常細絲狀
  • ¼ 茶匙紅椒粉

1. 將糖、蒜頭、辣椒、薄荷葉與鹽放入缽中搗碎(但不糊)。接著,將搗碎的辛香料與檸檬汁、魚露拌勻倒入餐碗中,先擱在一旁。

2.直立芒果在沾板上,避開中間的芒果籽,在左右各3分之1處縱向切下。手捧切下的左右各半(果皮面朝下),在果肉上縱向畫幾刀後剝除果皮。將細長的芒果肉再切成約0.5公分寬長條狀。

3. 芒果與青辣椒盛入稍早備好的辛香料餐碗中,均勻撒上紅椒粉,並置入冰箱中直到沙拉夠冰涼就可以上菜囉!

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