Print
Total:
20 min
Active:
20 min
Yield:
1 to 2 servings
Level:
Easy

Ingredients

Dressing:
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 1/4 cup hot water
Salad:
  • 3 1/2 ounces hot smoked trout, shredded
  • 3 tablespoons dried shrimp, soaked in water for 20 minutes
  • 2 red Asian shallots, finely sliced
  • 1 large or 2 small green mangos, peeled and finely shredded
  • 1 handful mixed fresh mint, Vietnamese mint and Thai basil leaves
  • 2 tablespoons roasted unsalted crushed peanuts
  • 1 bird's eye chile, sliced
  • 1 teaspoon garlic oil

Directions

For the dressing: Stir together the water, fish sauce and sugar until the sugar dissolves.

For the salad: Combine the trout, dried shrimp, shallots, mango and mint in a salad bowl. Add 1/4 cup of the dressing and mix well. Garnish with the peanuts and chiles and drizzle with the garlic oil. Serve the remaining dressing on the side for drizzling.

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