Photo by VnExpress/ Thu Ky

The southern dish is served in many restaurants, sometimes with a big price tag, but it actually comes from the Mekong Delta and proves that a great dish does not need hot pans or even ovens.

A typical Mekong mango salad goes with dried snakeskin gourami, which is abundant in the area. The southern farmers set fire to straw and grill the fish, but if that sounds too complicated in an urban environment, you can put the fish on a gas stove or just microwave it.

Once the fish is fragrant and crispy, tear it into small pieces, remove all the bones, and mix it with fresh mango. If you do not want the mango to taste too sour, soak it in sweetened fish sauce for around half an hour before adding the fish, then top with red onion and laksa leaves. The fish can be replaced with dried shrimp or squid.

The dish goes well for either lunch, dinner, or a late night chat with a bottle of rice wine.

Source: VnExpress