By Lili Tu
The texture and flavour of green mango are perfect for a summer salad. These crunchy anchovies especially go well with the sour and sweet taste of this tropical fruit. It’s so hard to stop once you start munching it. Just a note, Thai green mango has deeper green colour and not as sour as the green elephant mango. You can use the later mango as well but it would need sweeter dressing.
The green mango and anchovies salad is the best pair with caramelized pork belly. So if you collect one of sauce jars at the Vietnamese Sunday Brunch, make the tenderly caramelized pork belly and serve with it. We have the recipe for our sauce below. It will just be like the delicious pork belly you’ve had with our sticky rice on the first two Sunday Brunch!!
Green mango anchovies salad
- 150g dried anchovies
- 1kg Thai green mangoes
- 1 bunch of mixed Vietnamese herbs
- ½ bunch of Asian basil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 cloves garlic, chopped
- 1-2 chillies, chopped
- Peels and shred the green mango using a julienne peeler.
- Deep-fry the dried anchovies in a small pan for 2 minutes or until golden and crisp. Remove and drain on paper towels.
- Wash the herbs, pluck the leaves and chop.
- In a small bowl, mix the all the ingredients for dressing, stir well until sugar dissolves.
- Toss mango with herbs, anchovies and dressing together in a bowl. Serve immediately.
Vietnamese caramelised pork belly
- 500g pork belly
- 3½ tablespoons Rice Kitchen Caramelised sauce
- 400 ml water or coconut juice
- Spring onion
- 1 tablespoon oil
- Soft boil eggs (optional)
- Cut the pork belly into bite-size cubes
- Chop the white part of spring onion finely.
- Heat oil in a deep frying pan. Add spring onion and fry until fragrant. Add the pork in and brown them slightly.
- Add the sauce and coconut juice. Bring to the boil, skim off the scum.
- Turn down the heat to low and cook for 20 minutes to soften the heat.
- Bring the heat up for 5 minutes to reduce and thicken the juice. The juice should be around 1/3 of the original amount.
- Sprinkle with chopped spring onion and more peppers to garnish.
- Serve with steam rice and salad.