Servings: 2
Ingredients
- 1/4 cup rice wine vinegar
- 1/4 cup fish sauce
- 2 tbsp water
- 1 tsp sugar
- 3 sliced Thai chillies
- 2 cloves garlic (finely chopped)
- 2 green (under ripe) small mangos (spiralized* or julienne cut)
- 8 oz smoked fish
- 8 cherry tomatoes (halved)
- 1 Persian cucumber (thinly sliced)
- 10 mint leaves (small or torn)
- 10 Thai basil leaves (small or torn)
- 1/4 cup toasted peanuts
- ripe mango balls (for garnish)
Instructions
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Whisk together vinegar, fish sauce, water and sugar.
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Add in Thai chili and garlic and let sit 20 minutes to overnight for flavors to develop.
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Gently toss everything together.
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Using tongs, divide into 2 bowls and serve.
Recipe Notes
*To spiralize green mangos: Use an apple slicer or blender attachment. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.
Recipe by Chef Mikel Anthony with Chef's Roll
