Vietnamese Green Papaya Salad 越南青木瓜沙律

A refreshing and vibrant Vietnamese salad featuring shredded green papaya and carrots, cooked shrimp and pork, fresh herbs, and a tangy, spicy, and sweet fish sauce dressing. It's a harmonious blend of textures and flavors, often topped with crunchy roasted peanuts.

Nutrition (per serving)

Ingredients

• 500g green papaya, shredded
• 100g carrots, shredded
• 200g cooked shrimp, peeled, deveined, halved
• 150g cooked pork belly, thinly sliced
• 50g roasted peanuts, crushed
• 30g fresh mint leaves
• 30g fresh basil leaves
• 3 bird's eye chilies, sliced (adjust to taste)
• 3 cloves garlic, minced
• 2 limes, juiced
• 5 tablespoons fish sauce
• 3 tablespoons sugar
• 4 tablespoons water
• 1 tablespoon rice vinegar
• 1 shallot, thinly sliced
• 2 tablespoons vegetable oil

Steps

1. Shred the green papaya and carrots using a julienne peeler or mandoline. Place them in a large bowl of ice water for 15 minutes to crisp up, then drain thoroughly and pat dry.
2. If not pre-cooked, boil pork belly until tender, then slice thinly. Peel and devein the cooked shrimp, then halve them lengthwise.
3. In a small bowl, combine fish sauce, sugar, water, lime juice, minced garlic, and sliced bird's eye chilies. Stir until the sugar dissolves completely.
4. Heat vegetable oil in a small pan over medium heat. Fry the thinly sliced shallot until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
5. In a large mixing bowl, combine the drained papaya, carrots, cooked shrimp, sliced pork belly, fresh mint leaves, and fresh basil leaves.
6. Pour the prepared dressing over the salad ingredients. Toss gently to ensure everything is evenly coated. Garnish with crushed roasted peanuts and crispy fried shallots before serving.

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