Pauline Nguyen, Luke Nguyen, Mark Jensen

Green Papaya Salad with Prawns and Pork

Name: Green Papaya Salad with Prawns and Pork (Gỏi đu đủ)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 60 g (2¼ oz) cooked pork neck, finely sliced; 180 g (6 oz/2 cups) peeled and finely sliced green papaya; 10 mint leaves, finely sliced; 10 perilla leaves, finely sliced; 8 cooked king prawns (shrimp), peeled and sliced lengthways; 10 Vietnamese mint leaves, finely sliced; 3 tablespoons dipping fish sauce, plus extra to taste; 8 cooked king prawns (shrimp), peeled and sliced lengthways; 1 tablespoon roasted peanuts; 2 tablespoons fried red Asian shallots; 1 bird’s eye chilli, chopped

Gỏi đu đủ

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

180 g (6 oz/2 cups) peeled and finely sliced green papaya
60

Asia
Vietnam
Main course
Southeast Asia

Method

In a large bowl combine the green papaya, pork and sliced herbs and mix well. Turn out onto a serving platter and arrange the prawns on top of the salad. Drizzle with the dipping fish sauce to taste, and garnish with the fried shallots, peanuts and chilli.