Vietnamese cuisine is celebrated for its delicate balance of fresh ingredients, vibrant flavors, and the perfect harmony of textures. One dish that exemplifies this beautifully is the Vietnamese Green Mango & Shrimp Salad, also known as Gỏi Xoài. With its tangy, spicy dressing, crunchy vegetables, and succulent shrimp, this salad is a feast for both the eyes and the palate. Whether you’re hosting a gathering or craving a fresh, vibrant dish, this salad is sure to impress.
What is Vietnamese Green Mango & Shrimp Salad (Gỏi Xoài)?
Gỏi Xoài is a traditional Vietnamese salad that combines green mangoes, which are still unripe and firm, with a variety of fresh vegetables, juicy shrimp, and an aromatic dressing made from fish sauce, lime, and sugar. The salad features the perfect balance of flavors: the sourness of the green mangoes, the sweetness of the sugar, the heat from the chiles, and the saltiness of the fish sauce. The addition of crushed peanuts and fried shallots gives it a delightful crunch, making it a refreshing dish that’s ideal for warm weather or as a side dish to grilled meats.
The Origin of Gỏi Xoài (Vietnamese Green Mango & Shrimp Salad)
Gỏi Xoài originates from Vietnam, where the tradition of making salads with fresh, raw vegetables and herbs is prevalent. Salads in Vietnam are not just a side dish; they often serve as a light, refreshing starter or a way to balance out the heaviness of a main course. Green mangoes are a popular ingredient in Southeast Asian cuisine, known for their tangy flavor and crunchy texture, making them perfect for salads.
While Gỏi Xoài has gained popularity across the world, it remains a staple in Vietnamese homes and restaurants, offering a refreshing contrast to the rich and flavorful dishes commonly served in the country.
Ingredients for Vietnamese Green Mango & Shrimp Salad (Gỏi Xoài)
To make this delicious Vietnamese salad, you’ll need the following ingredients. These ingredients provide a burst of flavor and texture, from the tender shrimp to the crispy vegetables and crunchy peanuts.
Salad:
- 1 large green (unripe) mango, peeled and julienned
- 1 carrot, julienned
- 1 daikon radish, julienned
- 1 cucumber, seeded and julienned
- ½ lb medium shrimp, peeled and deveined
- ¼ cup roasted peanuts, crushed
- 2 tbsp fried shallots (optional)
- Fresh herbs: A handful of mint, Thai basil, and cilantro
Dressing:
- ⅓ cup fish sauce
- ⅓ cup lime juice
- ⅓ cup sugar
- ½ cup water
- 1–2 Thai chiles, finely chopped (optional for heat)
Step-by-Step Directions and Preparation Method
Creating this Vietnamese Green Mango & Shrimp Salad is simple, and the result is a burst of flavors that will leave your taste buds dancing. Follow these step-by-step instructions for the perfect salad.
1: Quick Pickle the Veggies
- Prepare the Pickling Liquid: In a bowl, mix equal parts water, vinegar, and sugar. Stir until the sugar dissolves.
- Pickle the Carrots and Daikon: Add the julienned carrots and daikon radish to the pickling mixture. Let them sit for 40 minutes to pickle.
- Add the Cucumber: After 20 minutes, add the julienned cucumber to the pickling liquid and let it sit for an additional 20 minutes. This will help the cucumber soften slightly without losing its crunch.
- Drain the Vegetables: Once the veggies have marinated, drain them well to remove excess pickling liquid.
2: Cook the Shrimp
- Boil the Shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink, which should take about 2 minutes.
- Chill the Shrimp: Once the shrimp are cooked, immediately drain them and transfer them to a bowl of ice water to stop the cooking process. This ensures the shrimp remain tender and juicy.
- Peel and Devein: After the shrimp have cooled, peel off the shells and tails. Slice the shrimp into bite-sized pieces if desired.
3: Make the Dressing
- Whisk Together the Dressing Ingredients: In a small bowl, whisk together the fish sauce, lime juice, sugar, and water until the sugar dissolves completely.
- Add Chiles for Heat: If you like a bit of heat, add the finely chopped Thai chiles to the dressing and whisk again. Adjust the amount of chiles based on your preferred spice level.
4: Assemble the Salad
- Combine the Ingredients: In a large mixing bowl, combine the julienned mango, pickled vegetables, fresh herbs (mint, Thai basil, cilantro), and cooked shrimp.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Toss everything together gently to coat the ingredients evenly with the flavorful dressing.
- Garnish: Top the salad with crushed roasted peanuts and, if desired, fried shallots for added crunch and flavor.
5: Serve and Enjoy
- Serve the salad immediately for the best texture and flavor. It’s perfect as a light appetizer or paired with grilled meats or seafood.
- For an extra crispy touch, serve it alongside shrimp chips (bánh phồng tôm).
Variations of Vietnamese Green Mango & Shrimp Salad
While the classic version of Gỏi Xoài is made with shrimp, there are many ways to customize this salad based on your preferences. Here are a few variations you can try:
- Add Protein: Instead of shrimp, try using grilled chicken, pork, or even tofu for a vegetarian version.
- Increase the Spice: If you love heat, add more Thai chiles to the dressing or sprinkle some chili flakes on top for extra spice.
- Fruit Variations: While green mango is the traditional fruit used, you can experiment with other fruits like papaya or pineapple for a tropical twist.
- Herb Substitutes: If you don’t have Thai basil or mint, you can substitute with other fresh herbs such as cilantro or Vietnamese mint.
Frequently Asked Questions (FAQs)
1. Can I use ripe mango instead of green mango?
While ripe mangoes are sweet and flavorful, they are not as firm as green mangoes. Green mangoes provide the crunch and tartness needed for this salad. However, if you prefer a sweeter salad, you can use a ripe mango, but the texture will be different.
2. Is it necessary to pickle the vegetables?
The quick pickling of vegetables adds a tangy flavor and helps balance the sweetness of the mango and shrimp. While it’s not strictly necessary, it’s highly recommended for the authentic taste of the salad.
3. Can I make this salad ahead of time?
The salad is best enjoyed fresh, but you can prepare the vegetables and shrimp in advance. Just toss everything together with the dressing right before serving to preserve the texture of the ingredients.
4. Can I substitute fish sauce in the dressing?
Fish sauce is an essential ingredient in Vietnamese cuisine and provides the distinct salty flavor that this dish is known for. However, you can substitute it with soy sauce if you prefer a vegetarian version.
5. What can I serve with this salad?
This Gỏi Xoài salad pairs wonderfully with grilled meats, seafood, or even a side of shrimp chips (bánh phồng tôm). It also works as a refreshing side dish for a light meal.
Conclusion
In conclusion, Vietnamese Green Mango & Shrimp Salad (Gỏi Xoài) is a vibrant and flavorful dish that captures the essence of Vietnamese cuisine. With its balance of sweet, sour, salty, and spicy flavors, combined with the freshness of green mangoes and crunchy vegetables, this salad is a true delight. Whether you’re looking to impress guests or enjoy a light, refreshing meal, this recipe is a fantastic choice. The combination of juicy shrimp, aromatic herbs, and the tangy dressing makes it an unforgettable dish that’s perfect for any occasion. Give it a try and experience the wonderful flavors of Vietnam in the comfort of your home!
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Vietnamese Green Mango & Shrimp Salad (Gỏi Xoài): A Refreshing Fusion of Sweet, Sour, Salty, and Spicy Flavors
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Gỏi Xoài is a traditional Vietnamese salad that combines green mangoes, which are still unripe and firm, with a variety of fresh vegetables, juicy shrimp, and an aromatic dressing made from fish sauce, lime, and sugar. The salad features the perfect balance of flavors: the sourness of the green mangoes, the sweetness of the sugar, the heat from the chiles, and the saltiness of the fish sauce. The addition of crushed peanuts and fried shallots gives it a delightful crunch, making it a refreshing dish that’s ideal for warm weather or as a side dish to grilled meats.
Ingredients
Salad:
- 1 large green (unripe) mango, peeled and julienned
- 1 carrot, julienned
- 1 daikon radish, julienned
- 1 cucumber, seeded and julienned
- ½ lb medium shrimp, peeled and deveined
- ¼ cup roasted peanuts, crushed
- 2 tbsp fried shallots (optional)
- Fresh herbs: mint, Thai basil, cilantro (a handful of each)
Dressing:
- ⅓ cup fish sauce
- ⅓ cup lime juice
- ⅓ cup sugar
- ½ cup water
- 1–2 Thai chiles, finely chopped (optional for heat)
Instructions
1. Quick Pickle the Veggies
- Mix equal parts water, vinegar, and sugar in a bowl.
- Add carrots and daikon; let sit for 40 minutes.
- Add cucumber for the last 20 minutes. Drain before assembling.
2. Cook the Shrimp
- Bring salted water to a boil.
- Add shrimp and cook until pink (about 2 minutes).
- Drain and chill in ice water. Remove shells and tails.
3. Make the Dressing
- Whisk together fish sauce, lime juice, sugar, water, and chiles until sugar dissolves.
4. Assemble the Salad
- In a large bowl, combine mango, pickled veggies, herbs, and shrimp.
- Toss with dressing to taste.
- Top with crushed peanuts and fried shallots.
Notes
Crisp green mango, juicy shrimp, and fresh herbs create a refreshing balance of sweet, sour, and savory flavors. Serve it chilled as a light starter or pair it with steamed rice for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Tossing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 10g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 23g
- Cholesterol: High
Keywords: Gỏi Xoài, Vietnamese Mango Salad, Green Mango Shrimp Salad, Gỏi Xoài recipe
