Green Papaya Salad with Prawn and Pork
Get this all-star, easy-to-follow Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit recipe from Food Network
Directions To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached,...
- Yield: 4 servings
- Cooking time: 0 Hour 2 Min
- Publisher: Foodnetwork.com
- Dipping fish sauce
- 3 tablespoons fish sauce
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 4 ounces or 1/2 cup water
- 2 cloves garlic
- 1 chile, chopped
- 2 tablespoons fresh lime juice
- 1 green papaya, peeled and finely julienned, (about 6 ounces)*
- 7 ounces cooked pork belly, thinly sliced
- 5 fresh green mint leaves, finely sliced
- 5 fresh Asian basil leaves, finely sliced*
- 5 fresh perilla leaves, finely sliced*
- 5 fresh coriander (cilantro) leaves, finely sliced
- 7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise
- 1 tablespoon fried red Asian shallots*
- 1 tablespoon crushed roasted peanuts
- 1/2 teaspoon fried garlic chips
- 1 chile, sliced
- *Can be found at specialty Asian markets.
- Cook's Note: 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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