By Jonathan Hatchman, Food Editor, @TLE_Food
Following the success of his Viet Eat in Holborn, Andy Le took over a space in Soho’s Shaftesbury Avenue at the end of last year and opened Pho & Bun. A restaurant inspired by Vietnamese street food with the main focus being classic Pho Noodle Soup, as well as steamed milk bun burger. Now that Spring has sprung, however, a new dish has been introduced to the menu; a Vietnamese mango salad with plump tiger prawns. Light and refreshing, perfect for the Spring and coming Summer, here’s the restaurant’s own recipe to follow and recreate at home as the weather begins to improve.
Serves 2 – 3
Hard mango, 1
Medium carrot, 1
Iceberg lettuce, ¼
Large tiger prawns, 10
Salt, 1 tsp
Peanuts, 2 tbsp, roasted and crushed
Coriander, 3 tbsp, chopped
Mint, 2tbsp, chopped
For the dressing
Lemon grass, 1 stalk
Garlic cloves, 3
Sugar, 2 tbsp
Fish sauce, 3 tbsp
Warm water, 6 tbsp
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 vegetables.
To make the dressing, chop the garlic, chilli and lemongrass (only the white part) very finely.
Whisk the sugar with the water and fish sauce until the sugar is dissolved, then add the juice of 2 limes, the chopped garlic, chilli and lemongrass 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 and enjoy the salad.
Pho & Bun can be found at 76 Shaftesbury Avenue, London, W1D 6ND.