Ingredients
1 pig’s stomach
2-3 cucumbers
1 green mango
1 carrot
Herbs: Vietnamese coriander
3 shallots
2 lemongrass stalks
Seasonings: fish sauce, lime, garlic, chili, sugar, broth powder…
Ingredients for Green Mango and Pig’s Stomach Salad
Instructions
Rinse the pig’s stomach under running water, scraping away any slimy residue. If you have access to papaya leaves, crush and mix them with the stomach to eliminate any unpleasant odors. If not, use flour instead.
Blanch the stomach in boiling water, then rinse again with salt and lime to ensure it’s clean and turns white. Turn the stomach inside out, trim away any excess fat, and rinse once more. During cooking, keep the inside of the stomach facing outwards. Boil the stomach until cooked through, then immediately transfer it to a bowl of iced water to cool. Once cooled, remove from the water, pat dry, and thinly slice according to your desired thickness.
Peel and thinly slice or grate the carrot.
Soak the cucumbers in salted water, halve them lengthwise, remove the seeds, and thinly slice into half-moons.
Peel the green mango and grate it. Soak the grated mango in a bowl of iced water to keep it crisp and tasty. Drain the mango just before mixing the salad.
Making Green Mango and Pig’s Stomach Salad
Finely chop the herbs.
Thinly slice the shallots.
Thinly slice the lemongrass.
Finely chop the chili and garlic.
To make the dressing: In a bowl, combine 3 tablespoons of sugar, 4 tablespoons of fish sauce, 4-5 tablespoons of lime juice or vinegar, and 1 tablespoon of broth powder. Stir well until the sugar is dissolved, and adjust the seasoning to your taste. Add the garlic, chili, shallots, and lemongrass, mixing well.
Enjoy your delicious salad, and happy cooking!
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