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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.