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Green Mango Salad
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Vietnamese Green Mango Salad and Barbecued Chicken with Lime-leaf
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
It is easy to increase the amounts of this salad if you are catering for more people, and you can also change up the amount of mango/dressing etc to suit your taste. For the chicken, I usually allow 2 chicken thighs per person.
Course: Main
Cuisine: Vietnamese
Servings: 4
Author: Claudia Brick
Ingredients
Green Mango Salad
  • 1 x under ripe/green mango , cut into thin slices (see above for details)
  • 1 shallot , finely sliced
  • 2 small or 1 large carrot (s), peeled and julliened
  • 2 cups finely sliced green cabbage
  • 1/3 cup vietnamese mint leaves , torn
  • 1/2 cup mint leaves , torn
  • 1/2-3/4 cup fresh coriander , roughly chopped
  • 1 Tbsp toasted sesame seeds
  • 1/4 cup roasted peanuts , roughly chopped
  • 2 Tbsp crispy fried shallots
Salad Dressing
  • 2 Tbsp lime juice
  • 2 tbsp white sugar
  • 2 tsp fish sauce
  • 1 small red chilli , deseeded and very finely chopped
  • 1 clove of garlic , minced
Barbecue Chicken
  • 800 g boneless , skinless chicken thighs
  • 2 tbsp garlic , minced
  • 2 tablespoons shallots , finely chopped
  • 2 x stalks of lemongrass , finely chopped or grated
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1/2 tsp coarse black pepper
  • 1/2 tsp five spice
  • 1 tablespoon ground turmeric
  • 4 kaffir lime leaves , sliced finely lengthways
  • 1 tsp dried chilli flakes
  • 1 tsp sesame oil
  • 1 tbsp fish sauce
To serve
  • Steamed rice
Instructions
Salad
  1. In a large bowl, combine the mango, shallot, carrot, cabbage, vietnamese mint, mint, coriander, and peanuts.
  2. For the dressing, stir together the lime juice and sugar until the sugar is as dissolved as you can get it. Mix in the fish sauce, chilli, and garlic.
  3. Pour the dressing over the salad and toss to combine. Sprinkle the sesame seeds and crispy fried shallots over the top.
Chicken:
  1. In a mortar and pestle, pound the chopped shallots. Add the lemon grass and garlic and pound together.
  2. Place the chicken in a large bowl. Combine the salt, sugar, pepper, and five space and add to the chicken, using your hands to mix it through evenly
  3. Add the garlic/lemongrass mixture, and the kaffir lime leaves, chilli flakes, sesame oil, and fish sauce. Mix well (you may want to wear plastic gloves to stop your hands turning yellow from the turmeric).
  4. Cover and leave to marinate for about 30 minutes.
  5. On barbecue grill bars on a medium-high heat, grill the chicken thighs for 3-5 minutes on each side or until golden and cooked through and juices run clear (timing will depend on the size of the chicken thighs and how hot your grill is).
  6. Serve with green mango salad and rice.