Here I am again experimenting with Goi (Vietnamese Salad). This time I get to play with Xoai Tuong (Green Mango). Xoai tuong is not the typical green mangoes you see at the local supermarket. Xoai tuong is unripen mango that are usually sold on the streets of Vietnam as a snack for those who like the sour taste. It’s not golden yellow in color and definitely not sweet. It’s actually very hard in texture and when you bite into a slice of these expect to hear a loud crunch. Their color can range from white to pale green and even to a light yellow depending on what stage it is in. I have to say they have an acquired taste because it is quite sour to eat. My mom and dad stay away from these because they think it’s “xot ruot” meaning it will sting your intestine due to its sourness. I, on the other hand, love eating these! Every time I see these at the Asian market a I have to buy a couple to satisfy my craving. I usually just eat them as a snack with sugared fish sauce, but I want to change it up a bit and try it as a salad.
1 Xoai Tuong
1 medium carrot
1/4 lb of shrimp
1/4 lb of pork belly meat
Vietnamese coriander (rau ram)
1 cup of sugar
1 fresh chili
1-2 teaspoon of chilli paste
1. Julienned the carrot.
2. Cut the mango into smaller pieces. I cut the mango into different portion and discard the pit. I then use a vegetable peeler and shave it into flat pieces. You can probably cut it differently but keep in mind that it has a very hard texture so you want to cut into small pieces so it’s easier to work and eat with.
3. Boil the pork belly in salted water until fully cook. Then slice it into 1/2 -1 inche strips.
4. Cook the shrimp. I just put the shrimp in the microwave for a couple minutes
5. Rough chop 1 cup of vietnamese coriander.
6. Slice the chili into smaller pieces.
How To Make The Salad:
2. Add fish sauce, 1/2 a lime, fresh chillies, and 1 teaspoon of chili paste. Toss everything together. Add more fish sauce and lime to your liking.
3. Once you are satisfy with the taste add the pork and shrimp, continue to toss.
4. Add Vietnamese coriander right before serving.