Mai

Vietnamese people love our nộm and gỏi- which are the Northern and Southern words, respectively, for a category of dishes that can be imperfectly described as salads. Go to any Vietnamese celebration and you’ll find at least one type on the table. They make great sides for accompanying main protein dishes.

Nộm/gỏi often involve shredded or julienned vegetables quickly pickled in vinegar, then flavored with other seasonings like sugar and fish sauce. They commonly include meat or seafood, but it is easy to keep them plant-based. The types of nộm/gỏi in Vietnam are endless and many very regional- made with local and seasonal ingredients.

This is a recipe for a basic nộm/gỏi xoài with mango as the star. You will find many versions of this in Vietnam with different components. What I’m showing you is a great base that you can customize. You can make this as is, or add proteins like boiled shrimps, dried shrimps, thinly sliced boiled pork, or even pig ear or jellyfish if you’re adventurous.

It is very common to use green mangoes for nộm/gỏi xoài in Vietnam. I personally prefer making this dish with mangoes that are semi-ripe: the sweetness of the mango balances out the acid from the vinegar and salt from the fish sauce.

INGREDIENTS FOR NỘM/GỎI XOÀI

• Mango – Xoài: select the ripeness of the mango depending on your preference for sweetness vs acidity. If you prefer more acidity/tartness, go with a greener mango. If you prefer more sweetness, choose a semi-ripe mango. Don’t pick a fully ripe mango because when you try to cut it, the pieces will not hold their shape and make your salad mushy.
• Carrot – Cà rốt
• Radish – Củ cải: any kind will do. In the US, I normally used white radish (daikon) from our local Asian grocery store, but they are not always available in American grocery stores and are not common now that we are in France. Instead, you can use small red radishes or breakfast radishes. They will just need to be cut differently- see Directions.
• Cucumber – Dưa chuột/dưa leo
• Garlic – Tỏi
• Roasted peanuts – Lạc/Đậu phộng rang
• (Vietnamese) Herbs – Rau thơm: use a combination of your favorites- I recommend a combination of mint and cilantro or Vietnamese/Thai basil. If available, rau răm (Vietnamese coriander) is also a great addition. For example: I used 15 grams of mint and 5 grams of cilantro in the recipe video.
• Bird’s eye chili – Ớt hiểm
• Fish sauce – Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
• White granulated sugar – Đường cát trắng
• White vinegar – Giấm trắng
• Lime – Chanh

DIRECTIONS FOR NỘM/GỎI XOÀI

1. Peel carrots, then cut into 5-7 cm lengths and julienne into long thin strips.
   If you have a julienne grater, I highly recommend it to save time.
2. If using daikon (or a similar type with a thick outer skin): peel, cut into 5-7 cm lengths, and julienne.
   If using a small type like red or breakfast radish: wash well, then thinly slice crosswise.
3. In a bowl, mix together the quick pickle solution of water, vinegar, and sugar. Stir until all the sugar has dissolved.
4. Add the carrot and radish to the solution and set aside.
5. Cut cucumber into 5-7 cm lengths and julienne.
6. Peel mango. Use your knife to cut from the stem-end of the mango along the pit/seed to separate the main ‘flesh’ from the pit, then repeat on the other side, as well as both sides of the seed. Cut into strips – these can be a bit thicker than the carrot strips.
7. Strain the carrot and radish, then use your hands to squeeze out excess liquid.
8. Rinse and pick only the leaves of the herbs you are using.
   For mint or Vietnamese/Thai basil, layer the leaves on top of one another and slice crosswise into ribbons. For cilantro or Vietnamese coriander, roughly chop.
   Save a few nice leaves for garnish (optional).
9. Mince garlic.
10. Slice bird’s eye chili(s) diagonally – if using.
11. Roughly crush peanuts using a mortar and pestle.
    You can also chop them with a knife or use a rolling pin.
12. In a small bowl, add all the ingredients for the sauce, stirring until the sugar dissolves.
13. To a large bowl, add the carrot and radish, cucumber, mango, garlic, and herbs.
14. Pour in the sauce and gently mix with chopsticks or tongs.
15. Add to a plate and top with crushed peanuts. Garnish with reserved herbs and sliced bird’s eye chili.

RECIPE VIDEO

Nộm xoài – Gỏi xoài • Vietnamese mango salad

Course: Appetizers, SidesCuisine: VietnameseDifficulty: Easy

Makes

6

servings

Cooking time

30

minutes

The essence of summer in salad form. Sweet, savory, acidic, crunchy – this salad has it all.

Ingredients

• 350 g 350 mango (see Notes)

• 200 g 200 carrot

• 200 g 200 radish (see Notes)

• 200 g 200 cucumber

• 1 clove 1 garlic

• 25 g 25 roasted peanuts

• Vietnamese herbs (see Notes)

• Bird’s eye chili (optional)

• Shrimp chips (for serving – optional)

• Quick pickle solution for carrot & radish

• 350 ml 350 water

• 350 ml 350 white vinegar

• 4 tbsp 4 granulated white sugar

• Sauce

• 120 ml 120 water

• 5 tbsp 5 fish sauce

• 5 tbsp 5 sugar

• 1/2 1/2 lime – juiced

Directions

• Peel carrots, then cut into 5-7 cm lengths and julienne into long thin strips.
  If you have a julienne grater, I highly recommend it to save time.
• If using daikon (or a similar type with a thick outer skin): peel, cut into 5-7 cm lengths, and julienne.
  If using a small type like red or breakfast radish: wash well, then thinly slice crosswise.
• In a bowl, mix together the quick pickle solution of water, vinegar, and sugar. Stir until all the sugar has dissolved.
• Add the carrot and radish to the solution and set aside.
• Cut cucumber into 5-7 cm lengths and julienne.
• Peel mango. Use your knife to cut from the stem-end of the mango along the pit/seed to separate the main ‘flesh’ from the pit, then repeat on the other side, as well as both sides of the seed. Cut into strips – these can be a bit thicker than the carrot strips.
• Strain the carrot and radish, then use your hands to squeeze out excess liquid.
• Rinse and pick only the leaves of the herbs you are using.
  For mint or Vietnamese/Thai basil, layer the leaves on top of one another and slice crosswise into ribbons. For cilantro or Vietnamese coriander, roughly chop.
  Save a few nice leaves for garnish (optional).
• Mince garlic.
• Slice bird’s eye chili(s) diagonally – if using.
• Roughly crush peanuts using a mortar and pestle.
  You can also chop them with a knife or use a rolling pin.
• In a small bowl, add all the ingredients for the sauce, stirring until the sugar dissolves.
• To a large bowl, add the carrot and radish, cucumber, mango, garlic, and herbs.
• Pour in the sauce and gently mix with chopsticks or tongs.
• Add to a plate and top with crushed peanuts. Garnish with reserved herbs and sliced bird’s eye chili.

Recipe Video

Notes

• Mango: select the ripeness of the mango depending on your preference for sweetness vs acidity. If you prefer more acidity/tartness, go with a greener mango. If you prefer more sweetness, choose a semi-ripe mango. Don’t pick a fully ripe mango because when you try to cut it, the pieces will not hold their shape and make your salad mushy.
• Radish: any kind will do. In the US, I normally used white radish (daikon) from our local Asian grocery store, but they are not always available in American grocery stores and are not common now that we are in France. Instead, you can use small red radishes or breakfast radishes. They will just need to be cut differently- see Directions.
• Herbs: use a combination of your favorites- I recommend a combination of mint and cilantro or Vietnamese/Thai basil. If available, rau răm (Vietnamese coriander) is also a great addition. For example: I used 15 grams of mint and 5 grams of cilantro in the recipe video.

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