← Nouns Cooking · Vietnamese

Ingredients

• 2 green (unripe) mangoes (about 500 g), peeled and cut into matchsticks
• 1 Carrot, cut into matchsticks
• ½ Red onion, very thinly sliced
• 1 tbsp Rice vinegar
• 250 g raw prawns, peeled and deveined
• 1 handful Mint
• 1 handful Vietnamese coriander or coriander
• 3 tbsp roasted peanuts, crushed
• 2 tbsp Crispy fried shallots
• 3 tbsp Fish sauce
• 3 tbsp Sugar
• 3 tbsp lime juice
• 3 tbsp Water
• 1 clove Garlic, minced
• 1 Bird's eye chilli, sliced
• prawn crackers, to serve (optional)

Method

1. Soak the onion in iced water with the vinegar for 10 min to soften its bite, then drain well.
2. Drop the prawns into a pan of simmering salted water for 2–3 minutes until pink and just firm. Cool them in iced water, drain and halve lengthways.
3. For the dressing, stir the sugar into the water and lime juice until dissolved, then add the fish sauce, garlic and chilli.
4. Toss the mango, carrot, onion, prawns and herbs with the dressing.
5. Pile onto a plate and scatter with the peanuts and fried shallots. Serve with prawn crackers for scooping.

Tips

• Green mangoes vary in sourness; taste and add a little more sugar if yours are very tart.
• Contains peanuts and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Wok and Kin Delightful Plate