Not only is this a fragrant salad with herbs and spices, but it is also a great combination of tangy and sweet flavors with the umami taste of shellfish and fish sauce. It takes some effort to julienne a huge papaya, but the dish is worth it. If you can’t find green papaya anywhere, even in a huge Asian supermarket, hard, unripened green mangoes make a good substitute. Traditionally, the dish is served with kho bo, dried seasoned beef similar to jerky but more tender. Besides beef, this salad can be served with a number of other accompaniments such as grilled shrimp or even tofu.