The taste of home in a plate of chicken and mangosteen salad.

When the mangosteen orchards in Hoa Thuan, Long Thanh, and Vinh Hoa Hung communes (An Giang province) enter their ripening season, people are reminded of a special dish that only appears for a short time each year - mangosteen chicken salad. The refreshing sourness of raw mangosteen combined with the sweetness of free-range chicken meat creates a flavor that captivates many diners.

The gardeners carefully select ripe, green mangosteens to prepare chicken salad – a specialty only available during the mangosteen season.

In June and July, the country roads leading to the communes of Hoa Thuan, Long Thanh, and Vinh Hoa Hung are bustling with people buying mangosteen. Each mangosteen tree is laden with fruit, a mix of ripe, dark purple fruits and unripe green ones. The ripe fruits are enjoyed for their characteristic sweet flavor, while the slightly overripe ones are reserved by locals to prepare mangosteen chicken salad – a dish considered a "seasonal specialty" of this region.

Tourists from Ho Chi Minh City experience the mangosteen chicken salad dish at the ecological garden in Hoa Thuan commune.

For mangosteen salad, the fruit must be chosen at the right ripeness. It shouldn't be too young, as it will contain too much sap, nor too old, as the flesh will become mushy and lose its crispness. After harvesting, the cook skillfully peels off a thin layer of green skin and immediately soaks the mangosteen segments in ice water mixed with a little salt and lemon juice to preserve their ivory white color. This step may seem simple, but it almost determines the success of the dish. If you accidentally peel into the yellow, sap-rich skin, the mangosteen segments will become bitter and lose their refreshing taste.

Skilled workers carefully peel away the green outer layer, avoiding the yellow sap, to preserve the refreshing taste and natural white color of the mangosteen.

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After peeling, mangosteens are soaked in water to remove the sap, preserving their crispness and preventing browning.

The chicken used for this salad is usually free-range chicken with firm meat. The chicken is boiled until just cooked and then shredded into bite-sized pieces. Thinly sliced ​​mangosteen is mixed with the shredded chicken, onions, carrots, coriander, fried shallots, roasted peanuts, and a sweet and sour fish sauce dressing made according to each family's secret recipe.

The fresh ingredients are carefully prepared before mixing the salad, creating a harmonious balance of sour, sweet, rich, and aromatic flavors.

The most appealing aspect of this dish lies in the harmonious blend of multiple flavors. The unripe mangosteen is crunchy, slightly sour, and subtly sweet; the chicken is fragrant and rich; the Vietnamese coriander adds a delightful aroma; the peanuts are nutty and creamy; and the savory fish sauce permeates each slice of mangosteen. When wrapped in grilled rice crackers or rice paper, diners will experience a full spectrum of sour, sweet, salty, fatty, and aromatic flavors spreading across their tongues. Once you try it, you'll never forget it.

Locals say the secret to a delicious mangosteen salad lies not in expensive ingredients but in meticulous preparation. The bamboo shoots must be very fresh, peeled and processed immediately to maintain their crispness. The chicken must be free-range, with firm meat. The dressing should not be too sweet or too sour, but balanced enough to complement the refreshing taste of the mangosteen.

This chicken and mangosteen salad is appealing with the white of the mangosteen, the golden yellow of the chicken, the green of the herbs, and the rich, rustic flavor in every bite.

In recent years, many orchards have combined opening their doors to visitors, offering the experience of picking mangosteens and enjoying salad right under the trees. Amidst the cool green space of the orchard, while savoring a plate of chicken and mangosteen salad and enjoying freshly picked, sweet, ripe mangosteen segments, visitors can fully experience the flavors of the Southern Vietnamese countryside.

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The mangosteen season only lasts a few months, so the chicken salad dish becomes even more memorable. It's not just a dish, but also a story about the creativity of farmers who know how to utilize unripe mangosteens to create a unique specialty with a very distinctive flavor.

When visiting An Giang during mangosteen season, if you've already enjoyed the sweet taste of the ripe purple fruits, don't forget to try a plate of chicken salad with mangosteen. Because sometimes, what makes people remember a place forever isn't the fancy dishes, but the simple, fresh flavors of the orchards, the hands of the locals, and a season of sweet fruits that only comes once a year.

Text and photos: AN LAM

Source: https://baoangiang.com.vn/vi-que-trong-dia-goi-ga-mang-cut-a490755.html