Gỏi đu đủ (Vietnamese green papaya salad)2013-04-17
- Yield : 1
- Servings : 1
- Prep Time : 15m
- Ready In : 20m
Thai green papaya salad, som tum, differs from the Vietnamese version, goi du du, in that the latter contains loads of fresh herbs and also the dressing is sweeter and less salty. I prefer the Vietnamese version due to the salt content!
Another version of goi du du is with beef jerky. This version is more commonly found in street stalls.
The dressing for this salad is the ubiquitous nuoc mam cham which is the basic sauce that the beginner cook should master to cook Vietnamese cuisine.
This dish can be eaten as an app or a main. Just double the salad portion and add some meat or seafood* and you’re set! The recipe below is for one main course. Halve the recipe if you’re serving it as an app.
- 100g shredded green papaya
- 1 small carrot, peeled and grated
- 10 mint leaves, chiffonade
- 5 perilla leaves, chiffonade
- 5 Thai basil leaves, chiffonade
- 10 cooked king prawns, peeled and sliced in half lengthwise
- 6 tablespoons nuoc mam cham*
- 1 tablespoon crushed, roasted peanuts
- 1 birds eye chili (optional)
- 1 tablespoon fried shallot
Combine the vegetables and herbs
Add 3 tablespoons of the nuoc mam cham and mix well.
Turn out onto a serving plate and arrange the cooked prawns on top.
Garnish with the fried shallot, crushed peanuts and chilies. Serve the remaining nuoc mam cham on the side.