Recipe courtesy of Luke Nguyen
Total:
18 min
Active:
15 min
Yield:
4
Level:
Easy

Ingredients

  • Vegetable oil, for deep frying
  • 3 1/2 ounces small dried anchovies or dried white bait, washed and drained* (See Cook's Note)
  • 2 green mangoes, peeled and julienned
  • 1 long red chile, seeded and julienned
  • 5 fresh perilla leaves, sliced*
  • 5 fresh mint leaves, sliced
  • 5 fresh Vietnamese mint, sliced*
  • 5 fresh Asian basil leaves, sliced*
  • 1 tablespoon fried red Asian shallots*
  • 1 teaspoon fried garlic chips
  • Nuoc Mam Cham Dipping Fish Sauce, recipe follows
  • 1 tablespoon crushed roasted peanuts
Nuoc Mam Cham Dipping Fish Sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 4 ounces or 1/2 cup water
  • 2 cloves garlic
  • 1 chile, chopped
  • 2 tablespoons fresh lime juice

Directions

In a deep fry pan or wok, heat the oil to 350 degrees F.

Deep fry the anchovies in two separate batches for 3 minutes, or until brown and crisp.

Remove the anchovies and place them on absorbent kitchen paper towels to drain the excess oil.

In a mixing bowl, combine the green mango, perilla leaves, mint leaves, Vietnamese mint, Asian basil leaves, chile, fried shallots, fried garlic, crisp anchovies, and 3 tablespoons of nuoc mam cham dipping fish sauce. Toss the mixture well, and transfer to a plate or shallow bowl and garnish with the crushed peanuts.

Nuoc Mam Cham Dipping Fish Sauce

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Cook's Note

*Can be found at specialty Asian markets.

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