Vietnamese mango salad

Ingredients for 4 servings:

• 4 stalks of lemongrass
• 1 chili pepper(s), red, medium hot
• 1 clove(s) garlic
• 2 limes, untreated
• 25 ml rice vinegar, light
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 mangoes, hard
• 1 m.-sized carrot(s)
• 1 handful of bean sprouts, cleaned, alternatively from the jar
• 1 m.-large onion(s), red
• 2 tbsp mint, cut into fine strips
• 2 tbsp coriander leaves, cut into fine strips
• 1 tbsp basil, Asian, alternatively regular

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

A good accompaniment to grilled beef skewers

Remove the tough outer leaves and the dry top end from the lemongrass. Slice the lemongrass into rings. Halve the chili pepper and scrape out the seeds and membranes, wash them, and finely dice them. Peel the garlic and finely dice them. Grate the zest of the limes, then squeeze the juice. Bring the rice vinegar, sugar, fish sauce, and lemongrass to a boil in a saucepan and reduce by half. Pour the liquid through a sieve. Stir in the chili, garlic, lime zest, and lime juice. Cover and let the vinaigrette steep in the refrigerator. Peel the mango, remove the stone from the flesh, then cut or slice into sticks. Peel the carrot and also cut into sticks or slice. Wash the bean sprouts and trim off the dark roots, then place them in a sieve and pour hot water over them. Peel the onion and finely slice it. Mix the mango, carrots, sprouts, and onion with the herbs in a bowl and let it steep in the refrigerator for 30 minutes. Before serving, drizzle the salad with the vinaigrette and toss to combine. Serve with grilled beef skewers, which are also drizzled with the vinaigrette. In this case, only 2/3 of the vinaigrette is added to the salad.