Main content


  • 1/2 Stick Lemon grass

  • 1/4 bunch Coriander

  • 1/4 bunch Vietnamese mint

  • 1/4 bunch Spear mint

  • 150ml Water

  • 1 head Garlic

  • 100ml Fish sauce

  • 75 grams Palm sugar

  • 2 Limes( juiced)

  • 3 Chillies

  • 4 tbsp Crispy shallots

  • 2 tsp Sesame seeds

  • 50 grams Peanuts (roasted)

  • 10 Sesame crackers

  • 1 small Chinese Cabbage

  • 4 Red Shallots

  • 1 Lebanese cucumber

  • 1 (seeds removed) Red papaya (firm)

  • 1 cup Fresh bean sprouts

  • 1 cup Young coconut flesh


  • 1.

    Pound or liquidize the garlic and two of the chillies and palm sugar to a paste. Add the fish sauce, water and lime juice.

  • 2.

    Shred & slice vegetables finely.

  • 3.

    Mix together with a generous amount of dressing and the remainding chilli which has been finely sliced. Add the coriander, mint and Vietnamese mint.

  • 4.

    Shred the young coconut and add to the salad with the bean sprouts.

  • 5.

    Sprinkle with plenty of crispy shallots and roasted peanuts. Serve with the sesame crackers and more dressing on the side.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
2 comments • 6 ratings
Please login to comment
Posted by JadoreReport
Dying to try this! Is it me, or isn't there suppose to be Mango in this recipe? I could have sworn Gary added mango......
Posted by Pj45Report
The method doesn't mention the lemon grass either It would be pounded with the garlic and chillies I suspect..