Luke Nguyen recreates Vietnam's favourite takeaway snack - green papaya salad - in episode 2 of Luke Nguyen's Vietnam.
To make the fish dipping sauce, combine fish sauce, vinegar, sugar and water into a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chilli and stir through with the lime juice. Makes 250 ml.
In a large bowl combine the green papaya, pork belly, sliced herbs, dipping fish sauce and mix well.
Turn out onto a serving platter and arrange the prawns on top of the green
Garnish with fried Asian shallots, peanuts and chilli.
TIP. Submerge the julienne green papaya in cold water for 4 minutes then
drain. This keeps the crisp texture of the green papaya.
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