The peeling is where all the work in goi ga mang cut xanh goes. Green mangosteen is crisp and lightly tart, and it sits beautifully with shredded chicken and Vietnamese coriander.
The difficulty is the sap, which turns the flesh bitter and dark wherever it touches. Peel the mangosteen under running water and drop each piece straight into a basin of water with the juice of 2 limes. The flesh keeps its white color and none of the astringency.
This batch weighs about 3.9kg, at roughly 103 calories per 100g.
Method
Wash half a free range chicken with salt and rice wine and drain it. Boil it for about 30 minutes until cooked, lift it out to cool, then shred the meat along the grain.
Fill a large basin with water and squeeze in 2 limes. Rinse 2kg mangosteen, trim both ends, halve each one and peel off the green skin under running water, then pull away the white pith. Drop each piece straight into the lime water so it does not darken.
Peel 200g carrot and shred it. Slice 200g onion thinly and soak it in ice water to take the sharpness out and crisp it. Pick the Vietnamese coriander leaves, rinse them and chop them.
Mix the dipping sauce: 3.5 tablespoons kOBE Monk Fruit Blend, 3 tablespoons fish sauce, 1 tablespoon minced garlic, 1 tablespoon minced chili, 1.5 tablespoons lime juice and 4 tablespoons water, stirred until dissolved.
Mix the dressing: 2 tablespoons chili sauce, 3 tablespoons kOBE Monk Fruit Blend, 1.5 tablespoons lime juice and 3 tablespoons fish sauce, stirred together.
Put the shredded chicken, carrot, onion and Vietnamese coriander in a large bowl and toss with half the dressing.
Add the mangosteen and the rest of the dressing and toss gently to coat.
Turn out onto a plate and scatter over 50g roasted peanuts and 20g fried shallots. Serve with sesame rice crackers or prawn crackers and the bowl of dipping sauce.
Tips
Always peel mangosteen under running water so the sap never touches the flesh.
Every 1kg of green mangosteen yields about 300g for the salad, so buy more than you think you need.
Eat it as soon as it is tossed, because standing draws water out of the vegetables and dulls the flavor.
Shred the chicken along the grain while it is still warm, as fully cooled meat tears into dry, crumbly bits.
Soaking the onion in ice water takes the sharpness out and leaves it crisp.
Splitting the dressing in two, chicken first and mangosteen second, keeps the fruit from breaking up.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.