Locals call it 'salad king' for its special fragrance and deliciousness. They say the dish is best enjoyed in Binh Duong between April to June.
The dish is made with chicken, fresh herbs such as cilantro, purple onions and large shallots, roasted peanuts, and mangosteen. It is often served alongside hot porridge or as an appetizer at parties.
The most important thing is to use mangosteen that are not too young or too ripe because this will decide 80% of the dish’s special flavour.
The peeled mangosteen are cut into pieces, each looking like a blossoming flower. Apart from mixing with chicken, the fruit can be mixed with shrimp and boiled bacon cut into thin threads.
Gourmets like to enjoy the dish with fried prawn crackers.
The dish’s aromatic flavour brings an unforgettable feeling thanks for its tough mangosteen slices of cool, slightly sour and sweet mix of tough chicken, carrot, and big onion threads, dipped in minced chilli and garlic fish sauce topped with roasted peanuts, cilantro, and fried onions.
