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


  • 1 green papaya (180 g), peeled & finely julienne

  • 200 g cooked pork belly, finely sliced

  • 200 g cooked medium tiger prawns, peeled, de-veined and sliced in half

  • lengthways

  • 5 green mint leaves, finely sliced

  • 5 Asian basil leaves, finely sliced

  • 5 perilla leaf leaves, finely sliced

  • 5 coriander leaves, finely sliced

  • 1 tablespoon fried red Asian shallots

  • 1 tablespoon crushed roasted peanuts

  • ½ teaspoon fried garlic chips

  • 1 chilli, chopped

  • 3 tablespoons dipping fish sauce

  • Dipping fish sauce

  • 3 tablespoons fish sauce

  • 3 tablespoons white vinegar

  • 2 tablespoons sugar

  • 125 ml water

  • 2 garlic cloves

  • 1 chilli, chopped

  • 2 tablespoons lime juice


  • 1.

    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.

  • 2.

    In a large bowl combine the green papaya, pork belly, sliced herbs, dipping fish sauce and mix well.

  • 3.

    Turn out onto a serving platter and arrange the prawns on top of the green

  • 4.

    Papaya salad.

  • 5.

    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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Posted by abondigirlReport
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!
Posted by Merryn13Report
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.