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Green Papaya Salad with Prawn and Pork - Goi Du Du Tom Thit

Luke Nguyen recreates Vietnam's favourite takeaway snack - green papaya salad - in episode 2 of Luke Nguyen's Vietnam.

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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
papaya salad.
Garnish with fried Asian shallots, peanuts and chilli.

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TIP. Submerge the julienne green papaya in cold water for 4 minutes then drain. This keeps the crisp texture of the green papaya.

Merryn13 March 2012

A wonderfully fresh combination. We have a pawpaw tree so cooked this with coriander instead of perilla and it worked. The flavours and taste are great.

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abondigirl February 2012

This is delicious. I added julienned carrot to the salad and omitted the perilla leaves. The dressing is amazing and so typically Vietnamese. Just love it!

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