Mangosteen is named the "queen of fruits" in Thailand. It's also famous in the southern part of Vietnam. In Vietnam, the mangosteen season is only around May to August. In this short period, it may be overproduced, so local people see an advantage to create a dish that is made from mangosteen: mangosteen salad. 

Just like other fruit salads (apple salad, avocado salad, or even Thai's Som Tam), the main ingredients are mangosteen and cooked loin porks. You'll like to use green mangosteens or not-over-ripe mangosteens because the overripe ones come up to watery and less crunchy later. 

Started to remove the shells, you actually need to use a sharp knife (because it green mangosteens, remember and be careful, it's not easy at all). Save a soft, tangy flesh inside. Meanwhile, you can cook the loin porks with a pinch of salt. When everything is done, then we focus on the dressing. It's truly simple. You really need lime juice, brown sugar, minced garlic, chili. Mix all things up and add some fish sauce later. Vietnamese love fish sauce. We truly add fish sauce to every dish. Now then mix the main ingredients with your finishing dressing. Last but not least, your topping! You can use fried garlic or shallots with some roasted peanuts and herbs. 

Actually, cooking is kinda creative, don't be so tricky to your recipes. You may add more toppings or other ingredients like shrimps, lotus rhizome, or even your favorite nuts. That should be great. 

So, I hope this post can generate some ideas about Vietnamese mangosteen salad. 

#InterCulturalFoodChallenge