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Vietnamese Green Mango Calamari Salad (Gỏi Xoài Xanh Mực)
Traditional salads in Vietnamese cuisine are called Gỏi. This is not to be confused with Western-style salads that consist of leafy greens, which are called Sa Lát (the Vietnamese word for salad).
Some of the most popular Vietnamese goi salads include papaya, unripe green mangoes, and banana blossoms. They are thinly sliced, tossed together with your favorite protein, and garnished with fresh Vietnamese coriander (rau răm), toasted peanuts, fried shallots, and drizzled with a fish sauce dressing.
Today’s recipe is a traditional Vietnamese salad of green mangoes and calamari (Gỏi Xoài Xanh Mực). It’s an incredibly delicious and refreshing salad that’s packed with a wonderful combination of Southeast Asian flavors and textures. You can enjoy it on its own as a light and healthy snack, or serve it as an appetizer.
Calamari, unripe green mango, shallot, ginger, fried shallots, shrimp crackers, and Vietnamese coriander (rau ram).
What You Will Need
Green mangoes — The star of the dish. They provide the crunch and tang to the salad. These are mangoes that haven’t fully ripened yet but are still edible. You can find them easily in Asian supermarkets. To make it easier to slice, look for the large mangoes that are firm to the touch. I like to leave the peel on to provide added crunch and a nice pop of green.
Calamari — Calamari comes in a variety of sizes and different stages of prep. I like to buy the really large ones that come in a pack of one. They are completely white and come with tentacles attached. You can find these in the frozen seafood section of an Asian grocery. You can substitute calamari for scallops, shrimp or tofu.
Toasted peanuts — Provides that extra crunch and nutty taste. Unless you’re allergic, don’t omit this ingredient!
Fried shallots — You can purchase this from the store. However, it’s never as tasty as the ones made fresh at home. Homemade fried shallots provide the most amazing aroma known to mankind. It also provides a nice crunch. Here’s how to make it at home.
Fish Sauce Dipping Sauce (Nước Mắm Chấm or simply, Nước Chấm) — No creamy dressing here. This is a fish sauce-based dressing, mixed with sugar, water, coconut soda (my family’s secret), lime juice, chopped garlic, and fresh red chilies. Nước Mắm Chấm is Vietnam’s mother sauce. We use this sh*t on everything. If you never had fish sauce, don’t be afraid. In its raw form, straight out of the bottle, it can smell like death. It needs to be diluted and mixed with the ingredients mentioned earlier. Once mixed, the funkiness fades and leaves behind an amazingly awesome sauce of sweet, savory, and spicy flavors.
Vietnamese coriander or Vietnamese mint (Rau Răm) — Vietnamese coriander has a bit of a peppery flavor so you don’t need a lot but you need some for a more authentic salad. If you can’t find this, substitute with cilantro, Thai basil, or mint.
Shrimp chips/crackers — Traditional Vietnamese salads are usually served with crispy shrimp crackers or chips on the side. You can either break them into small pieces or leave them whole to use them as a scoop for the salad. You can find these shrimp crackers at Asian grocery stores already fried or unfried. Unfried form, which is what I prefer, comes in small rectangular packages. The chips look like small white discs. Once it hits hot oil, it rapidly expands and looks like styrofoam, but tastes like crispy shrimpy goodness.
Prep the calamari by blanching them with shallots and ginger for a wonderful aroma. Slice the unripe mango into thin strips.
How to Make Vietnamese Green Mango Calamari Salad
First, prepare the mangoes by slicing them into thin strips. For the most uniform slices, I like to use my handy dandy Vietnam-made plastic julienned hand shredder. You can find similar peelers on Amazon. If you have a food processor, you can use the julienned blade to do it much faster.
Next, score and cut the calamari into bite-sized pieces then poach with ginger and shallots. This will get rid of any seafood funkiness with a wonderful Asian perfume. To do this, bring a medium-sized pot of water to a boil, and add ginger and shallots. Wait a few minutes for the aroma to release then add calamari. Cook until they start to curl, about 2 minutes. Do the same if you are using scallops or shrimp. It’s important to avoid overcooking seafood, as they will become tough and rubbery. If using tofu, simply cut into cubes and pan-fry with oil until golden brown on all sides.
Make your fish sauce dressing. Fry your shrimp chips.
Lastly, assemble the salad by tossing the sliced green mangoes, poached calamari (or your protein of choice) and Vietnamese coriander together. Drizzle with the fish sauce dressing and give everything a toss to combine. Transfer the salad to serving plates. Garnish with a sprinkle of toasted and fried shallots. Serve with a few fried shrimp chips on the side and enjoy.
How to Make Ahead
Like all salads, you can prep this ahead of time but keep everything separate until you are ready to serve. Store everything in separate airtight containers in the fridge. When you are ready to serve the dish, toss everything together.
Vietnamese Green Mango Calamari Salad (Gỏi Xoài Xanh Mực)
Yield 4 servingsAuthor Vicky PhamPrep time10 MinCook time10 MinTotal time20 Min
Vietnamese Green Mango Calamari Salad (Gỏi Xoài Xanh Mực)
Here's a delicious and refreshing green mango and calamari salad that's full of contrasting yet complementing Southeast Asian flavors and textures. You can easily substitute calamari with scallops, shrimp or tofu. Enjoy this salad with a classic fish sauce dressing.Ingredients
SaladInstructions
- Give the calamari a good rinse to remove any fishy smell. Pat dry with paper towels. Cut open calamari with the interior facing up. Score the interior in a crosshatch pattern then cut it into bite-sized pieces. Set aside.
- Fill a small pot with water, add sliced ginger and shallots, and bring the pot to a boil. Let the aromatics release their fragrance (about 3 minutes) then add calamari. Cook for 2 minutes or until calamari starts to curl. Remove calamari from the pot and set aside.
- Sliced the mango into thin strips with a julienne peeler.
- Make the shrimp crackers. I only use half of the package. Add 2 inches of vegetable oil to a large skilet and heat to 350°F. Add 3 or 4 chips at a time into the hot oil. Don't overcrowd the skillet. Fry until it fully expands out flat (about 10 seconds). Flip crackers for even cooking. Transfer to wire rack or a plate lined with paper towels to remove excess oil.
- Make the fish sauce dressing. In a medium bowl, combine sugar and hot water until sugar dissolvs. Add rest of ingredients (fish sauce, lemon/lime juice, coconut soda, chili peppers and garlic). Mix until combined.
- Put everything together. Combine mango, calamari, and Vietnamese coriander leaves in a large bowl. Add a little drizzle of fish sauce dressing to your liking and toss to combine. Garnish salad with toasted peanuts and fried shallots. Serve with shrimp crackers.
Notes
You can substitute the calamari for something else such as scallops, shrimp, or tofu.
You can substitute Vietnamese coriander with cilantro, mint, or Thai basil.
Recommended Products:
Julienne Peeler
Nutrition Facts
Calories
360Fat
6Sat. Fat
4Carbs
59Fiber
5Net carbs
54Sugar
50Protein
21Sodium
1576Cholesterol
264The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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