Vietnamesisk Salat med Grøn Mango og Gulerod

Her i sommervarmen er det vietnamesiske køkken ikke mindre end fænomenalt! Det er friskt, stærkt, sødt, syrligt, let, knasende og fyldt med god energi - simpelthen perfekt efter en varm sommerdag (eller hvis du har brug for et skud energi i løbet af vinteren). 

Kendetegnende ved det vietnamesiske køkken er brugen af store mængder friske krydderurter, og i denne salat er dette da heller ingen undtagelse, hvor desuden alle grøntsager er utilberedte, hvilket giver retten masser af knas. 

Ingredienser (2)

Marinade:

1 dL vand

5 spsk Riseddike

3 spsk Fiskesauce

50 g Rørsukker

1 Lime (saften)

1 Rød chili

4 cm Ingefær

Salat:

100 g Risnudler

1 Grøn mango

1-2 Gulerødder

2 Forårsløg

3/4 Iceberg

1 Bundt koriander

1 Bundt mynte

50 g Peanuts

Fremgangsmåde

Marinade: I en lille gryde opvarmes vand, eddike, fiskesauce og sukker tilsat finthakket chili og ingefær indtil al sukkeret er smeltet. Fjern fra varmen og tilsæt limesaft. 

Salat: Tilbered nudlerne som anvist på pakken. Snit gulerod og mango i meget fine strimler - gerne med et juliennejern. Skær forårsløgene i små skiver, snit salaten fint og hak koriander, mynte samt peanuts groft. 

Arrangér salaten i dybe tallerkener - først iceberg og dernæst nudler, mango, gulerod, forårsløg, koriander, mynte og peanuts. Top til sidst af med marinaden. 

Mangochutney

Home made mango chutney completes almost every indian meal - but is also good instead of regular marmelade with blue cheese.

Ingredients 
1 Mango
150 g Sugar
1 1/2 dL Vinegar
1 1/2 dL Water
3 cm Ginger
2 Garlic gloves
1/2 tsp Cayenne pepper
1/2 tbs Mustard seeds
4 Cloves

Directions
Finely chup up ginger and garlic. Also chup up the mango, but in slightly larger pieces than the ginger and garlic. Heat up a large sauté pan and fry cayenne pepper, cloves, and mustard seeds for 2 minutes. Add ginger and garlic and fry for another 2 minutes before adding mango, sugar, vinegar, and water. Simmer at low heat without lid for apprimately 30 minutes, transfer to a hot sterile glass jar and seal.

Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)

Curry paste:

1 Garlic glove

2 tbs Ginger (finely chopped)

1 tbs Coriander root (finely chopped)

4 Lime leaves

1 Lemon grass

1 Scallot

1 Green chili

1 tsp Scrimp paste

1/2 Lime

2 tbs Honey

Sauce:

4 dL Coconut milk

2 tsp Peanut butter

Vegetables:

1 tbs Ginger (finely sliced)

2 Scallots

2 Carrots

100 g Bean sprouts

2 Spring omions

1/2 Broccoli (just the florets)

1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)

2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)

1/2 handfull coriander (chopped)

Directions - Curry

Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.

Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:

1/2 Mango

2 tbs Coriander (chopped)

1/2 tsp Peanut butter

1/2 tbs Sweet chili sauce

1/2 Lime

Directions - Mango Salsa

Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.

Avocadosuppe

This soup is a great starter for the summer! - I prefer it cold, but it can also be served varm.

Ingredients (4 persons - its heavy, hence small portions)

2 Avocado

3 Spring onions

1 Garlic glove

4 tbs Lemon juice

1 dL Creme fraiche (minimum 18%)

1/2 tsp Cayenne pepper

8 dL Vegetable soup stock

Salt/pepper

1/2 Mango

10 Cherry tomatoes

Directions

Blend avocado, 2 spring onions (the 3rd is left for topping), garlic, lemon juice, creme fraiche, and cayenne pepper. Add hot soup stock and adjust with salt and pepper. If you prefer this soup warm - serve right away. If cold is your preference - cool off in the refrigerator.

At serving, top with mango and tomato cut into small pieces plus finely chopped spring onion.