What Is Gỏi Xoài Tôm?
Gỏi means salad in Vietnamese. Xoài is mango, and Tôm is shrimp. So, Gỏi Xoài Tôm is a green mango salad with shrimp. It’s not like your typical Western salad — there’s no lettuce, and instead of creamy dressing, it’s dressed with a tangy fish sauce-based mixture.
This salad is served cold and is often enjoyed as a light appetizer, side dish, or even a refreshing main course on hot days. It’s especially popular in Southern Vietnam, where tropical fruits like mango grow in abundance.
Ingredients You’ll Need
For the Salad:
- 1 large green mango (unripe, firm, and sour)
- 300 grams (about 10 oz) of shrimp (peeled and deveined)
- 1 small carrot, julienned
- ½ small red onion, thinly sliced
- A handful of fresh herbs: mint, cilantro, and Thai basil (optional)
- 1 small cucumber, julienned (optional)
- 1–2 red chili peppers, thinly sliced (adjust to taste)
- 2 tablespoons of roasted peanuts, crushed
- 1 tablespoon of fried shallots (optional, for garnish)
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon rice vinegar (optional)
- 1 tablespoon sugar (palm sugar if available)
- 1–2 cloves of garlic, finely minced
- 1 red chili, finely chopped
Choosing the Right Shrimp
You can use medium or large shrimp for this recipe. Here are a few quick tips:
- Fresh or frozen? Both works. If using frozen shrimp, thaw them fully before cooking.
- Peeled and deveined: This saves time. If not, you’ll need to peel and remove the vein yourself.
- Boiling is the easiest way to cook them, but grilling or sautéing with garlic also works if you want more flavor.
How to Choose the Right Mango
The key to a good Gỏi Xoài Tôm is choosing the right type of mango. You want:
- Green (unripe) mango: It should be firm and not soft or juicy. When shredded, it will have a sour and crunchy texture.
- Avoid ripe mangoes for this recipe, as they are too sweet and soft.
If you can’t find green mango, you can try:
- Green papaya as a substitute
- Granny Smith apples for a similar tartness (not traditional but works in a pinch)
Tools You’ll Need
To make things easier, here’s a quick list of kitchen tools:
- Sharp knife and cutting board
- Peeler
- Large mixing bowl
- Small pot (to cook shrimp)
- Julienne peeler or mandoline slicer (for shredding mango and carrot)
- Mortar and pestle (optional, for crushing peanuts or pounding garlic/chili for the dressing)
Step-by-Step Instructions
Step 1: Prepare the Shrimp
- Bring a small pot of water to boil.
- Add a pinch of salt to the water.
- Drop the shrimp in and boil for 2–3 minutes until they turn pink and curl.
- Remove them immediately and place them in cold water or ice water to stop cooking.
- Once cooled, cut them in half lengthwise (this also makes them look more elegant in the salad).
Step 2: Shred the Mango
- Peel the mango using a vegetable peeler.
- Hold the mango on a cutting board and slice thin strips using a knife, mandoline slicer, or julienne peeler.
- If the mango has a large seed, cut around it and discard the seed.
Pro tip: The thinner the mango slices, the better they soak up the dressing.
Step 3: Prep the Vegetables
- Julienne the carrot and cucumber (if using).
- Thinly slice the red onion.
- Finely chop the chili peppers (remove seeds if you prefer less heat).
- Rinse and pat dry your fresh herbs, then roughly chop or tear them by hand.
Step 4: Make the Dressing
In a small bowl, mix together:
- 3 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of rice vinegar (optional but adds brightness)
- 1 tablespoon of sugar
- Minced garlic and chopped chili
Stir until sugar is fully dissolved. Taste and adjust:
- Too salty? Add more lime or sugar.
- Too sour? Add more sugar or a dash of water.
- Not spicy enough? Add more chili.
Step 5: Toss the Salad
In a large bowl:
- Combine the shredded mango, carrots, onion, cucumber, and herbs.
- Add the cooked shrimp on top.
- Pour the dressing over everything.
- Toss gently until everything is coated and the flavors are combined.
Let it sit for about 5 minutes before serving. This allows the mango and veggies to absorb the dressing.
Step 6: Garnish and Serve
- Sprinkle crushed peanuts and fried shallots on top.
- Serve chilled or at room temperature.
- Great on its own or alongside grilled meat, sticky rice, or even bánh tráng (rice crackers).
Serving Ideas
- Appetizer: Serve in small bowls for individual starters.
- Party platter: Arrange on a large plate for guests to share.
- Main course: Add more shrimp or grilled chicken for a more filling meal.
- Wrap it up: Serve with lettuce or rice paper and let guests roll their own salad wraps.
Storage Tips
Gỏi Xoài Tôm is best enjoyed fresh, but if you have leftovers:
- Store in an airtight container in the fridge for up to 1 day.
- The mango may become soggy, and herbs can wilt, so don’t wait too long.
Avoid freezing it — the texture of the mango and shrimp won’t survive well.
Common Questions
Can I make it vegan?
Yes! Just skip the shrimp and replace the fish sauce with soy sauce or vegan fish sauce. You can also use tofu or mock meats.
Is this dish spicy?
It depends on how much chili you use. You can completely skip the chili if you prefer a mild salad.
Can I use ripe mango?
Technically, yes — but it will taste very different. Ripe mangoes are sweet and soft, while green mangoes are tart and crunchy. The traditional recipe uses unripe mango.
A Little Cultural Background
In Vietnam, gỏi (salads) are often served during special occasions or family gatherings. They’re light, vibrant, and help balance out heavier dishes. Mango salad with shrimp is a common choice because it:
- Showcases tropical fruit
- Highlights seafood (important in Vietnamese cuisine)
- Has a balance of all five essential flavors in Vietnamese cooking: sweet, salty, sour, spicy, and bitter (from herbs)
This dish reflects the Vietnamese philosophy of harmony in cooking — a beautiful blend of taste, texture, and color.
Tips for Success
- Use fresh ingredients. This dish doesn’t have anything to hide behind. Fresh herbs, firm mango, and quality shrimp make all the difference.
- Balance the dressing. Taste as you go. Vietnamese dressings are all about balance — not too salty, not too sour, and just the right amount of heat.
- Serve immediately. This salad shines when it’s fresh and crisp.
Nutrition Information (Approximate Per Serving)
This depends on portion size, but here’s a rough estimate:
- Calories: 250–300
- Protein: 18g (from shrimp and peanuts)
- Fat: 8g (mostly from peanuts)
- Carbs: 20–25g
- Fiber: 3–5g
- Sugar: 10g (from mango and dressing)
It’s naturally gluten-free, low in carbs, and can be adapted to fit many dietary needs.
Variations to Try
Want to switch things up? Here are some fun variations:
- Gỏi Xoài Bò Khô: Use dried beef (spicy jerky strips) instead of shrimp for a popular street food version.
- Add grilled pork for a smoky twist.
- Tropical version: Add a few slivers of pineapple or green apple.
- Crunch factor: Add sliced green papaya, daikon radish, or bean sprouts.
- Keto version: Use more protein (shrimp, pork) and skip sugar in the dressing (use erythritol or monk fruit).
Final Thoughts
Gỏi Xoài Tôm is one of those dishes that makes Vietnamese cuisine truly special. It’s bright, fresh, and packed with bold flavors. It’s also easy to make, healthy, and perfect for sharing.
Once you make it once, you’ll probably want to make it again — and impress your friends and family while you’re at it. Whether you’re exploring Vietnamese food for the first time or revisiting a beloved favorite, this mango salad is sure to become a go-to recipe in your kitchen.
If you enjoyed learning how to make Mango Salad with Shrimp (Gỏi Xoài Tôm), try pairing it with some Vietnamese iced coffee (cà phê sữa đá) or a light pho broth for a complete Southeast Asian experience. Happy cooking!
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
Mango Salad with Chicken (Gỏi Xoài Gà)
Papaya Salad with Beef Jerky (Gỏi Đu Đủ Khô Bò)
Mango Salad with Tofu (Gỏi Xoài Tàu Hủ)
Vegetarian Salad Roll with Tofu (Gỏi Cuốn CHAY)
Vegetarian Mango Salad with Tofu (Gỏi Xoài CHAY)
House Special Beef Noodle Soup (Phở Đặc Biệt)
