Vietnamese June Plum Salad (Goi Coc Non)
As a tropical country, June plums have become an essential fruit in Vietnamese cuisine. Besides being enjoyed as a fresh fruit, they are also used to create delicious dishes like June Plum Salad (Gỏi cóc non). Let’s explore a simple yet flavorful recipe for this salad with just a few basic ingredients below.
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Popular Types of Vietnamese June Plum Salad
Similar to young mango, young June plums are a fantastic ingredient for salads thanks to their sour taste and crunchy texture. They pair well with other vegetables such as green papaya, onions, and Vietnamese coriander (rau răm) in salads, or can even be enjoyed on their own. Combined with dried shrimp, small dried prawns, beef, or pork floss, various versions of June Plum Salad can be created.
Here are some popular types of Vietnamese June Plum Salad (Gỏi cóc non):
- Vietnamese June Plum Salad with Pork Floss: This version combines young June plums with Vietnamese coriander, roasted peanuts, pork floss, and a dressing made from fish sauce. The salad offers a harmonious balance of sour, salty, and sweet flavors, making it a refreshing and appetizing dish.
- Vietnamese June Plum Salad with Beef: In this variation, young June plums are mixed with onions, Vietnamese coriander, roasted peanuts, and stir-fried beef. The dressing consists of fish sauce, water, sugar, garlic, chili, and lime or calamansi juice, creating a rich and flavorful combination.
- Basic Vietnamese June Plum Salad: The simplest version includes young June plums paired with dried shrimp or small dried prawns. The dried shrimp/prawns are toasted until fragrant and then mixed with thinly sliced June plums and a dressing made of fish sauce, garlic, chili, and lime/calamansi juice. This salad highlights the sourness of the June plums, the umami depth, and the saltiness from the fish sauce and dried shrimp/prawns.
How to Make Vietnamese June Plum Salad
Below is the recipe for Basic Vietnamese June Plum Salad with Dried Shrimp:
Ingredients
- 200g (7 oz) young June plums (ambarella fruits)
- 50g (1.7 oz) dried shrimp/tiny shrimp/prawn
- 50g (1.7 oz) roasted peanuts (optional)
Dressing Sauce
- 1 tbsp fish sauce (35°)
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp lemon/lime/calamansi juice
- 1 tbsp minced garlic
Instructions
Step 1. Preparing the June Plums
- Peel the skin of the June plums and cut them into small pieces, removing the seeds. (See: How to Cut June Plums).
- Rinse the cut plums with water and a bit of salt to remove any remaining resin. Drain them and set aside.
Step 2. Making the Vietnamese June Plum Salad
- In a small bowl, mix all the ingredients for the dressing sauce. Stir well until the sugar is fully dissolved.
- Since dried shrimp/tiny shrimp are not pre-cooked, they should be roasted before adding to the salad. Roast them over low-medium heat for 5–10 minutes, or until fragrant.
- Mix the Salad: Combine the June plums and dried shrimp in a bowl. Pour the dressing sauce over the salad and toss well to ensure the flavors are evenly absorbed.
- Garnish & Serve: Sprinkle roasted peanuts on top (optional). Serve immediately for the best texture, as the June plums will remain crisp and juicy. (If left too long, the plums will soften).
Enjoy your refreshing, tangy, and umami-packed Vietnamese June Plum Salad!
Vietnamese June Plum Salad (Goi Coc Non)
Ingredients
- 200 g young June plums (ambarella fruits) (7 oz)
- 50 g dried shrimp/tiny shrimp/prawn (1.7 oz)
- 50 g roasted peanuts (optional) (1.7 oz)
Dressing Sauce
- 1 tbsp fish sauce (35°)
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp lemon/lime/calamansi juice
- 1 tbsp minced garlic
Instructions
Step 1. Preparing the June Plums
- Peel the skin of the June plums and cut them into small pieces, removing the seeds. (See: How to Cut June Plums).
- Rinse the cut plums with water and a bit of salt to remove any remaining resin. Drain them and set aside.
Step 2. Making the Vietnamese June Plum Salad
- In a small bowl, mix all the ingredients for the dressing sauce. Stir well until the sugar is fully dissolved.
- Since dried shrimp/tiny shrimp are not pre-cooked, they should be roasted before adding to the salad. Roast them over low-medium heat for 5–10 minutes, or until fragrant.
- Mix the Salad: Combine the June plums and dried shrimp in a bowl. Pour the dressing sauce over the salad and toss well to ensure the flavors are evenly absorbed.
- Garnish & Serve: Sprinkle roasted peanuts on top (optional). Serve immediately for the best texture, as the June plums will remain crisp and juicy. (If left too long, the plums will soften).
Nutrition
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