Vietnamese-style mango salad: East Asian flavor with an island twist

The Inquirer and Mirror Newspaper (U.S.A) has just published “East Asian flavor with an island twist”, introducing Vietnamese-style mango salad to tourists worldwide.

Vietnamese-style mango salad. Photo: The Inquirer and Mirror.

Reportedly, the writer Susan Nestor Levy’s recent month-long trip to Vietnam and Cambodia had inspired the article.

The mango salad has various ways of preparation, bringing amazing textures and flavors. “Green mango salad with crab is an authentic Vietnamese dish. Feel free to use any fresh shellfish, but today’s recipe calls for lump crabmeat. Or leave out the fish to enjoy it as a side salad.”

The dressing adds a mouth-watering tang to the crispy crunch with ingredients like fish sauce, sugar, chili, etc. It's best to make this salad right before serving.

“The food is spiced with fresh herbs, fruits and spices, but only after the prepared food is set on the table, not during the cooking process. This allows each diner to customize it to their flavor and spiciness preferences.”

The writer also shared some other kinds of salad with thinly sliced almost-ripe fruits such as banana flowers, green papaya and mango to add a tangy, sour or sweet crispness to savory dishes.

A mango salad recipe is also added to the article for everyone to give it a try right at home. It has a short list of fresh ingredients and herbs. It is bright and refreshing with a variety of textures and flavors. Just wait to add the herbs and peanuts until you are ready to serve so that the herbs will stay lush, green and tasty the peanuts will retain their crunch.

Let’s enjoy the Vietnamese mango salad and you will never forget it.

N.T