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..