How To Make: Vietnamese Spring Salad

Following the success of his Viet Eat in Holborn, Andy Le took over a space in Soho’s Shaftesbury Avenue and opened Pho & Bun. A restaurant inspired by Vietnamese street food with the main focus being classic Pho, as well as steamed milk bun burgers. Now that Spring has sprung, this Vietnamese mango salad recipe with plump tiger prawns is light and refreshing, perfect for the Spring and coming Summer.

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Vietnamese Spring Salad

Course Salad

Cuisine Global

Ingredients

• 1 Hard mango
• 1/4 Cucumber
• 1 Medium carrot
• 1/4 Iceberg lettuce
• 10 Large tiger prawns
• 1 tsp Salt
• 2 tbsp Peanuts roasted and crushed
• 3 tbsp Coriander chopped
• 2 tbsp Mint chopped

For the dressing

• 2 Limes
• 1 stalk of Lemon grass
• 3 cloves Garlic
• 1 Chilli
• 2 tbsp Sugar
• 3 tbsp Fish sauce
• 6 tbsp Warm water

Instructions

• Bring a pan of water to the boil then add the tiger prawns and a tea spoon of salt to the water
• Cook the prawns for 3-4 minutes and then strain the water and put the prawns straight into a bowl of ice-cold water
• Once the prawns have cooled down, remove the shells
• Meanwhile, peel the carrot, mango and cucumber then use a julienne peeler to make julienne carrot, mango and cucumber
• Use a sharp knife and cut the iceberg lettuce julienne like the other vegetables
• To make the dressing, chop the garlic, chilli and lemongrass (only the white part) very finely
• Whisk the sugar with the water and fish sauce until the sugar is dissolved, then add the juice of 2 limes, the chopped garlic, chilli and lemongrass to the dressing and stir to combine all the flavours together
• Use a big mixing bowl and mix the mango, carrot, cucumber, lettuce and prawns with the dressing then transfer to a serving dish or bowl
• Garnish with coriander, mint and roasted peanuts and enjoy the salad.