Green Mango Salad
   Vegetable oil for frying
   300g beef fillet, fat and sinew removed
   2 green mangoes, peeled and sliced into strips
   100g bean sprouts
   4 red Asian shallots, thinly sliced
   1 long red chilli, seeded and finely sliced
   2 garlic cloves, chopped
   1 handful coriander sprigs, roughly chopped
   3 tablespoons roasted unsalted peanuts, chopped
   2 tablespoons fried shallots
Dressing
   120 g caster sugar
   100 ml lime juice
   3 tablespoons fish sauce
Dine Pic

  Heat a little oil in a frying pan over medium heat and cook the beef fillet for 3 minutes, or until browned all over and medium–rare. Remove from the pan and allow to rest for 10 minutes before slicing thinly.
  Combine the mango in a bowl with the bean sprouts, fresh shallots, chilli, garlic, coriander, peanuts and beef slices.
  For the dressing, combine the sugar, lime juice and fish sauce, stirring until the sugar has dissolved. Pour the dressing over the salad ingredients and gently toss.
   Serve in a large bowl sprinkled with the fried shallots.

Recipe from Koto: A Culinary Journey Through Vietnam, published by Hardie Grant Books.
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