Experience the bold flavors of Vietnamese cuisine with this recipe from the cookbook An An – Vietnamese Family Dishes. Featured in Santé magazine, it's a refreshing mango salad topped with crispy beef jerky.
Prep time: 30 minutes | Cook time: 10 minutes
Ingredients (Serves 4)
- 150 g beef jerky
- Fish sauce dressing (see page 87 in Santé March)
- 1 red onion, cut into 2 mm rings
- 2 tbsp sunflower oil
- 50 g shallots, cut into 1 mm rings
- 2 hard, unripe mangoes, grated, julienned or thinly sliced
- 2 spring onions, cut into 2 mm rings
- 20 g coriander, roughly chopped
- 20 g Thai basil, roughly chopped
- 20 g mint, roughly chopped
- 100 g roasted unsalted peanuts, coarsely ground
Instructions
- Cut or tear the beef jerky into thin strips.
- Prepare the fish sauce dressing and marinate the sliced red onion in it for 10 minutes.
- Meanwhile, heat the sunflower oil in a small frying pan and stir-fry the shallots for 3-4 minutes until golden brown. Remove from heat and let cool.
- In a serving bowl, combine the mango with two-thirds of the herbs (coriander, Thai basil, mint), spring onions, fried shallots (plus oil), fish sauce dressing, and red onion. Mix well.
- Top with the remaining herbs, ground peanuts, and beef jerky strips. Serve immediately.
Discover more Vietnamese recipes from An An – Vietnamese Family Dishes in Santé March 2020.
An An - Vietnamese Family Dishes
“An An” means "at the table!" This cookbook reveals the surprising world of Vietnamese food, from time-honored family meals to vibrant street food favorites.
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