How to Make Nom Sua Xoai Xanh (Jellyfish and Green Mango Salad)

Method

1. Bring a pot of water to a boil with a few slices of ginger and a little salt, dip the 500g jellyfish in a slotted spoon very briefly, then lift it straight out so it does not shrink.
2. Peel the green mango and cut it into strips. Shred the carrot, toss it with 1/2 tablespoon kOBE Monk Fruit Blend for 10 minutes, then squeeze it well to take off the raw edge.
3. Slice the onion thin and soak it in ice water with a little lime for crispness, then lift it out and drain. Slice the lemongrass thin. Roast the peanuts golden and crush them.
4. Mix the dressing from 3 tablespoons kOBE Monk Fruit Blend, 3 tablespoons fish sauce and 3 tablespoons lime juice, stir until dissolved, then add 1 tablespoon minced garlic and 1 teaspoon minced chili.
5. First toss: combine the jellyfish, mango, carrot, onion and lemongrass with half the dressing and turn for 7 to 8 minutes so the vegetables release their water, then pour the liquid off.
6. Second toss: add the remaining dressing to carry the flavor in, then pour off the liquid once more so the salad stays dry.
7. Add the herbs and 50g roasted peanuts, toss, arrange on a plate and scatter more peanuts on top. Serve with a small bowl of tuong ban for dipping.

Tips

• The jellyfish needs only the briefest dip, as longer shrinks it and costs the crunch.
• Tossing twice and pouring off the liquid each time leaves the salad dry and balanced rather than watery.
• Ten minutes with a little kOBE Monk Fruit Blend, then a firm squeeze, takes the raw edge off the carrot.
• Onion soaked in ice water with lime comes out crisp and less sharp.
• Stir the dressing again right before it goes on, as the kOBE Monk Fruit Blend settles at the bottom.
• Roasted peanuts and herbs go on only as the salad reaches the plate, since tossing them in early leaves the peanuts soft.