"This is the perfect summer salad. Green mango, crab, mint and lychees make a refreshing combination. If you have some green mango left over, pound some sea salt, sugar and chilli using a mortar and pestle and dip your green mango into this tasty mixture. Now you can call yourself a real Vietnamese." – Chef Luke Nguyen

SERVES 4-6, as part of a shared meal


1 green mango, peeled and julienned
4 fresh lychees, peeled and sliced into quarters
5 perilla leaves, roughly sliced
5 mint leaves, roughly sliced
5 Vietnamese mint leaves, roughly sliced
5 Asian basil leaves, roughly sliced
1 long red chilli, diced
1 tablespoon fried Asian red shallots
1 teaspoon fried garlic chips
1 cooked blue swimmer crab, meat picked, with two claws reserved
3 tablespoons ‘Nuoc Cham’ dipping sauce
1 tablespoon crushed roasted peanuts


Combine all the ingredients, except the peanuts and crab claws, in a mixing bowl. Toss well.

Transfer the salad to a plate or a shallow bowl. Sprinkle with the peanuts, garnish with the crab claws and serve.

Recipe from Luke’s Book, The Food of Vietnam. Click here to purchase the book now.

Phuong Nguyen