I’ve never seen a wooden table so yellow it matched the flesh of a mango. Even the mango’s yellowness seems to have been enhanced. As well as crucial flavour, bright green mint and coriander give the yellow salad some much needed colour contrast.
These were the last food pictures I took before retrieving my better camera. Expect new food photos to be truer to original colours! This lovely salad recipe was given to me by Lili at Longdan Supermarket on the Hackney Road in Shoreditch, who is involved in designing the new restaurant menus there. Vietnamese salads at their best are a real treat – sweet, crunchy and fresh. The trick is to make sure you’ve balanced the dipping sauce just right (I’ve had several acidic, mouth puckering accidents where I over-used lime or vinegar), and to be generous with the fresh herbs and toppings.
Recipe (serves 4 as side salad):
1 under ripe green mango, sliced into Julienne strips (See video above for how to do this with a knife). The mango must be very hard or it will not keep its texture in the salad. Luckily during winter in the UK, underripe mangos are easier to find than ripe ones!
1 small carrot, sliced into Julienne strips (or grated)
Half a small red onion cut into very thin rings and soaked in cold water for 1 minute
Half a small kohlrabi cut into thin julienne strips
10 gr chopped coriander
5 gr chopped mint
1 tbsp chopped roasted peanuts
1 tbsp crispy fried shallots
Mix together the sliced vegetables, sprinkle with the mint, coriander, chopped peanuts and crispy fried shallots.
Make a dipping sauce (the same recipe as for the pho) with garlic, lime, chilli, water, sugar and thin soy sauce. Sprinkle this over the salad and serve.