Recipe Archives->Asian Sea->Mango Salad

Goi Xoai Voi Bo (Green Mango Salad with Grilled Beef)
Serves 2 to 4
                                                                                
1 to 2 birds-eye chilies, stemmed and chopped
1 clove garlic, peeled and chopped
4 1/2 teaspoons sugar
4 1/2 teaspoons nuoc mam or nam pla (fish sauce)
Juice and some pulp of 1/2 lime
                                                                                
3 small shallots, peeled
1/2 cup vegetable oil
2 stalks lemongrass, trimmed, tender inner parts only, minced
2 teaspoons nuoc mam or nam pla
1 teaspoon soy sauce
1 teaspoon sugar
1/2 lb top loin steak, sliced against the grain into 1/4-thick strips
1 green (unripe) mango, peeled, pitted, and thinly sliced
6 to 8 sprigs cilantro, chopped
1/4 cup Asian basil leaves, torn into thirds
2 T unsalted roasted peanuts

Crush chilies, garlic, and sugar together with a mortar and pestle
to a coarse paste. Transfer to a small bowl, stir in fish sauce,
lime juice and pulp, and 1 1/2 T water, and set dressing aside.

Cut one of the shallots in half crosswise. Finely chop one of the
halves, transfer to a shallow medium dish, and set aside.  Thinly
slice remaining shallots crosswise, spread out on paper towels, and
let air dry for 30 minutes. Combine sliced shallots and oil in a
heavy skillet and bring oil to a gentle boil over medium-high heat.
Reduce heat to medium-low and cook shallots, stirring occasionally
with a slotted metal spoon, until light golden brown, 15 20 minutes.
Careful not to burn! Transfer the shallots to a paper towel to let
drain and cool. Save cooking oil for another use, if desired, or
discard.

Add lemongrass, fish sauce, soy sauce, and sugar to dish with chopped
shallots and stir until sugar dissolves. Add beef, mix until well
coated, and let marinate at room temperature for 20 minutes.

Meanwhile, prepare a charcoal grill. Grill beef over medium-hot
heat, turning only once, until just cooked through, about one minute
per side.  Transfer grilled meat to a large bowl. Add mangoes and
dressing and toss gently. Add cilantro, basil, peanuts, and fried
shallots and toss gently again. Adjust seasonings and serve.

Printable version: mango-salad.txt.