Goi Xoai Voi Bo
(Green Mango Salad with Grilled Beef)
Serves 2 4
Quoted message said:From Saveur Magazine, June/July 2005, Issue 85
Judys note: This is a really nice dish. You could do step two (frying
shallots) well in advance, and you can also buy fried shallots or onions
at
Asian stores and just keep them handy for this and other Asian dishes. I
think you can also definitely play with the dressing a bit more if you
want
I like to make extra.
For the dressing:
1 2 birds-eye chilies, stemmed and chopped
1 clove garlic, peeled and chopped
4 1/2 tsp sugar
4 1/2 tsp nuoc mam or nam pla (fish sauce)
Juice and some pulp of 1/2 lime
For the salad:
3 small shallots, peeled
1/2 cup vegetable oil
2 stalks lemongrass, trimmed, tender inner parts only, minced
2 tsp nuoc mam or nam pla
1 tsp soy sauce
1 tsp sugar
1/2 lb top loin steak, sliced against the grain into 1/4- thick strips
1 green (unripe) mango, peeled, pitted, and thinly sliced
6 8 sprigs cilantro, chopped
1/4 cup Asian basil leaves, torn into thirds
2 T unsalted roasted peanuts
1. For the dressing: Crush chilies, garlic, and sugar together with a
mortar and pestle to a coarse paste. Transfer to a small bowl, stir in
fish
sauce, lime juice and pulp, and 1 1/2 T water, and set dressing aside.
2. For the salad: Cut one of the shallots in half crosswise. Finely chop
one of the halves, transfer to a shallow medium dish, and set aside.
Thinly
slice remaining shallots crosswise, spread out on paper towels, and let
air
dry for 30 minutes. Combine sliced shallots and oil in a heavy skillet and
bring oil to a gentle boil over medium-high heat. Reduce heat to
medium-low
and cook shallots, stirring occasionally with a slotted metal spoon, until
light golden brown, 15 20 minutes. Careful not to burn! Transfer the
shallots to a paper towel to let drain and cool. Save cooking oil for
another use, if desired, or discard.
3. Add lemongrass, fish sauce, soy sauce, and sugar to dish with chopped
shallots and stir until sugar dissolves. Add beef, mix until well coated,
and let marinate at room temperature for 20 minutes.
4. Meanwhile, prepare a charcoal grill. Grill beef over medium-hot heat,
turning only once, until just cooked through, about one minute per side.
Transfer grilled meat to a large bowl. Add mangoes and dressing and toss
gently. Add cilantro, basil, peanuts, and fried shallots and toss gently
again. Adjust seasonings and serve.
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