Sharon Reid


This refreshing Vietnamese Mango salad by Pho & Bun makes for an ideal accompaniment to a main meal; try with a main of chicken, fish or seafood. Alternatively this salad works just as well as a light meal.

Pho & Bun located in Shaftesbury Avenue adjacent to China Town and Soho, specialise in Vietnamese street food including the popular Steamed Bun Burger.

This salad is relatively simple to make and is a great introduction to Vietnamese cuisine.

Two -three servings


1 hard mango

1/4 of a cucumber

1 medium carrot

1/4 of Iceberg lettuce

10 large tiger prawns

1 tea spoon of salt

2 table spoons of crushed roasted peanut

3 table spoons of chopped coriander (cilantro)

2 table spoons of chopped mint

For the dressing:

2 limes

1 stalk of lemon grass

3 garlic cloves

1 chilli

2 table spoons of sugar

3 table spoons of fish sauce

6 table spoons of warm water


Bring a pan of water to the boil then add the tiger prawns and a tea spoon of salt to the water. Cook the prawns for 3-4 minutes and then strain the water and put the prawns straight into a bowl of ice-cold water. Once the prawns have cooled down, remove the shells. Meanwhile, peel the carrot, mango and cucumber then use a julienne peeler to make julienne carrot, mango and cucumber. Use a sharp knife and cut the iceberg lettuce julienne like the other vegetable.

To make the dressing, chop the garlic, chilli and lemon grass (only the white part) very small. Whisk the sugar with the water and fish sauce until the sugar is dissolved then add the juice of two limes, the chopped garlic, chilli and lemon grass to the dressing and stir to combine all the flavours together.

Use a big mixing bowl and mix the mango, carrot, cucumber, lettuce and prawns with the dressing then transfer to a serving dish or bowl. Garnish with coriander, mint and roasted peanuts.