This Vietnamese green mango salad with shrimp (“Gỏi Tôm Xoài”) is a brilliant way to turn unripe mango into a colorful and flavorsome appetizer or side dish. The combination of fruit, herbs, and seafood creates an immaculate dish that tastes as refreshing as it looks.
If you’re tired of the same old salad every day and want to bring an exciting Asian twist to your appetizer, Goi Tom Xoai is a perfect choice. Let’s dive right into today’s post and learn a simple-to-make recipe for this outstanding Vietnamese dish.
Goi Tom Xoai – The Best Way To Enjoy Green Mango
While salad is something that practically appears in almost every cuisine, the Vietnamese way to make this dish is different from the Western way.
People in Vietnam prefer a dressing made from vinegar and fish sauce as opposed to cream, mayonnaise, or olive oil. As a result, the salad recipes from this country are often light and refreshing instead of being creamy or a bit greasy, like the ones from Europe or America.
Goi Tom Xoai is one of the most well-loved salad dishes in Vietnam. It includes green mango, which has a slightly sweet and sour taste, shrimp, and aromatic herbs. These ingredients give the dish a unique flavor profile and a crunchy texture.
Tools
For the smoothest cooking experience, you should prepare the following kitchen tools.
Ingredients
Green mango and shrimp are the two essentials in this recipe. Besides, don’t forget to grab a bottle of premium fish sauce and vinegar to make the dressing.
Directions
Once you’ve got everything ready, it’s time to put on your food prep gloves and make this delightful summer salad!
Step 1: Prepare The Ingredients
Wash the vegetables thoroughly.
Clean the shrimp. Then, devein and remove their heads.
Peel the skin off the ginger and julienne it. Remove the seeds from the cowhorn pepper. Next, cut the pepper into thin slices.
Thinly slice the shallot and half an onion. You’ll use the remaining half of the onion to steam the shrimp.
Peel the mango and julienne it into long and thin sticks using the vegetable peeler.
Step 2: Mix The Salad
Put the shredded mango in a mixing bowl and add the following ingredients: ginger, cowhorn pepper, shallot, and sliced onion. Save a little bit of ginger for steaming the shrimp later.
Season the mixture with 2 teaspoons of brown sugar and 2 teaspoons of salt. Wearing food prep gloves, toss all the ingredients until well combined.
Let the salad rest for 10 minutes for the mango and veggies to absorb all the spices. The brown sugar will enhance the shallot and onion crispness and reduce their pungent taste.
Step 3: Steam The Shrimp
Place the shrimp in a small bowl. Add the remaining half of the onion and some ginger slices to the bowl. Next, steam the shrimp for 10 minutes on medium heat. You can also boil the shrimp, but steaming is a better option for retaining their sweetness.
After boiling, take the shrimp out of the steamer pot. Set aside and allow them to cool.
Step 4: Add More Vegetables To The Salad
After marinating for 10 minutes, continue to add vinegar, fish sauce, and 3 teaspoons of brown sugar to the salad.
Shred the cilantro and spearmint. Then, add them to the mixing bowl along with fried shallots and roasted peanuts. Toss all the ingredients well to combine. Next, transfer the salad to the middle of a plate.
Step 5: Peel The Shrimp
Once the shrimp have come to room temperature, peel and cut them in half lengthwise. Remember to wear food prep gloves while peeling your shrimp. Place the peeled shrimp around the salad.
Step 6: Make The Sauce
Mix the mayonnaise, chili sauce, ketchup, and mustard in a small bowl. Stir until they blend into an orange-ish mixture.
Step 7: Finish The Dish
Drizzle the sauce over the shrimp but not the salad as it’s already well-flavored. Garnish the dish with more cilantro and spearmint to make it more eye-catching.
Useful Tips For Storing And Serving Goi Tom Xoai
Here are some handy tips for storing leftovers and leveling up your Goi Tom Xoai with suitable side treats!
Let Goi Tom Xoai Rock Your Summer!
Vietnamese green mango salad is an immaculate choice if you need a break from the typically oily and creamy salad. It’s refreshing, light, and packed with a lot of flavors. My family especially loves enjoying a bowl of Goi Tom Xoai in the summer!
Give Goi Tom Xoai a go today if you haven’t had a chance to try this Vietnamese delicacy before. I promise the result won’t disappoint! Leave a comment to tell me what you think about Goi Tom Xoai. Like and share this post if you find it useful and I’ll see you again soon in future recipes.
Vietnamese Green Mango Salad With Shrimp (Gỏi Tôm Xoài)
Ingredients
- 1 green mango (about 500 grams or 1.1 pounds)
- 0.44 pounds (200 grams) of shrimp
- 0.22 pounds (100 grams) of cilantro
- 0.22 pounds (100 grams) of spearmint
- 1 onion
- 1 shallot
- 1 ginger root
- 1 cowhorn pepper
- 4 teaspoons (20 milliliters) of mayonnaise
- 0.35 ounces (10 grams) of roasted peanuts
- 0.1 ounces (2 grams) of fried shallots
- 2 teaspoons (10 milliliters) of fish sauce
- 5 teaspoons brown sugar, divided
- 3 teaspoons chili sauce
- 3 teaspoons ketchup
- 2 teaspoons salt
- 0.33 teaspoon mustard
- 2 teaspoons (10 milliliters) of vinegar
Instructions
- Wash the vegetables thoroughly.
- Clean the shrimp. Then, devein and remove their heads.
- Peel the skin off the ginger and julienne it.
- Remove the seeds from the cowhorn pepper. Next, cut the pepper into thin slices.
- Thinly slice the shallot and half an onion.
- Peel the mango and julienne it into long and thin sticks using the vegetable peeler.
- Put the shredded mango in a mixing bowl and add the following ingredients: ginger, cowhorn pepper, shallot, and sliced onion.
- Save a little bit of ginger for steaming the shrimp later.
- Season the mixture with brown sugar and salt. Wearing food prep gloves, toss all the ingredients until well combined.
- Let the salad rest for 10 minutes.
- Place the shrimp in a small bowl. Add the remaining half of the onion and some ginger slices to the bowl.
- Steam the shrimp for 10 minutes on medium heat.
- After boiling, take the shrimp out of the steamer pot. Set aside and allow them to cool.
- After marinating, continue to add vinegar, fish sauce, and brown sugar to the salad.
- Shred the cilantro and spearmint. Then, add them to the mixing bowl along with fried shallots and roasted peanuts.
- Toss all the ingredients well to combine. Next, transfer the salad to the middle of a plate.
- Once the shrimp have come to room temperature, peel and cut them in half lengthwise.
- Place the peeled shrimp around the salad.
- Mix the mayonnaise, chili sauce, ketchup, and mustard in a small bowl. Stir until they blend into an orange-ish mixture.
- Drizzle the sauce over the shrimp.
- Garnish the dish with more cilantro and spearmint. Enjoy!
Video
Notes
- The total time is based on 3 servings.
- You can keep the leftover salad in the fridge for about 1 to 2 days.
- Banh Phong Tom (prawn crackers) are the best side treat to enjoy with Goi Tom Xoai.
- Dried shrimp is an acceptable alternative to fresh shrimp.
- Besides green mango, you can try this recipe with green papaya.
- If you want to transform this salad into a filling main dish, you can add boiled pork belly slices.
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.