Have you tried my Pomelo Salad and fallen in love with it? If you enjoyed the citrusy and fruity flavour of the pomelo, then you’re in for a treat with this Vietnamese Green Papaya Salad. The highlight of this dish is the crunchiness of the green papaya and carrots, creating a refreshing and vibrant base. The protein elements are similar to those in the pomelo salad, making it a deliciously balanced dish.
Let me show you how to quickly whip up this Vietnamese Green Papaya Salad – perfect as a healthy light lunch or tasty starter for a big meal.
Ingredients
Green papaya and carrot – the crunchy base
Green papaya is the star ingredient of this salad, and you can easily find it in Asian food shops. It’s commonly used in Vietnamese cuisine for making pickles and salads. To prepare it, simply peel the papaya and julienne it, or slice it into thin sticks.
Similarly, julienne or thinly slice a carrot and mix it with the papaya. This will create a beautiful mixture of light green and orange, forming the base of the salad.
To keep the crunchiness of the salad, here’s a little secret: soak the julienned papaya and carrot in a bowl of cold water with a dash of salt while you prepare the other ingredients. Once everything is ready, drain and squeeze out excess water to remove any remaining salt.
For an extra pop of colour and texture, I like to add a few thin slices of red pointy pepper – this enhances both the flavour and crunch of the salad.
Protein – pork belly and prawns
For the pork belly, place the strips into a pot of cold water, bring it to a boil, then reduce the heat and let it simmer for 10 minutes. Once cooked, remove the pork and slice it thinly.
For the cooked king prawns, simply slice them in half and set them aside.
Fresh herbs – a Vietnamese must-have
Fresh herbs make all the difference in Vietnamese salads. This recipe calls for mint and coriander leaves, roughly chopped, to add freshness and aroma.
Garnishes – the final touch
To complete the salad, you’ll need:
- Crushed roasted peanuts for a nutty crunch
- Fried onions for a crispy, savoury topping
The sweet and sour dressing – simple yet powerful
A great salad dressing ties everything together, and this one is as simple as it gets:
- 1 part fish sauce
- 1 part sugar
- 1 part lime juice
Mix these ingredients together and add minced garlic and finely chopped chilli for an extra kick. This dressing brings the perfect balance of sweet, salty, tangy and spicy flavours.
Putting it all together
Now that all the ingredients are ready, it’s time to assemble the salad:
- Arrange the julienned green papaya, carrot and sliced red pepper on a large plate.
- Add the sliced pork belly and prawns.
- Sprinkle in the chopped fresh herbs.
- Pour the sweet and sour dressing over everything and toss well, ensuring all ingredients are evenly coated.
- Mix in half of the fried onions and crushed peanuts.
For the best flavour, let the salad sit for about 30 minutes before serving – this allows the ingredients to absorb the dressing and develop a deeper taste.
Just before serving, sprinkle the remaining fried onions and peanuts over the top for extra crunch and flavour.
Serve and enjoy this refreshing, crunchy and flavour-packed Vietnamese Green Papaya Salad!
Why you’ll love this salad
- Refreshing and healthy – packed with crunchy vegetables and fresh herbs.
- Perfectly balanced flavours – a mix of sweet, sour, salty and spicy.
- Versatile – enjoy it as a light meal or a flavourful appetiser.
- Authentic Vietnamese taste – made with classic ingredients and traditional methods.
If you loved my Pomelo Salad, this Vietnamese Green Papaya Salad is a must-try! Let me know how yours turns out.
Happy Cooking!
Vietnamese Green Papaya Salad (Gỏi Đu Đủ Tôm Thịt)
Description
A vibrant and refreshing Vietnamese salad made with crunchy green papaya, juicy prawns, tender pork and fresh herbs, all tossed in a tangy fish sauce dressing and topped with crispy fried onions and roasted peanuts. Perfect as a light meal or appetiser!
Ingredients
For the Salad
For the Garnish
For the Dressing
Instructions
-
Prepare the Papaya and Carrot
- In a large bowl, mix a dash of salt into cold water.
- Soak the julienned green papaya and carrot in the salted water while you prepare other ingredients.
- Drain and squeeze out excess water before assembling the salad.
-
Prepare the Protein
- Place pork belly in a pot with cold water, bring to a boil, then simmer for 10 minutes.
- Remove, let cool slightly, then slice thinly.
- Slice cooked prawns in half and set aside.
-
Make the Dressing
- In a small bowl, mix fish sauce, sugar and lime juice until dissolved.
- Add minced garlic and chopped chilli, stirring well.
-
Assemble the Salad
- In a large serving dish, combine papaya, carrot, red pepper, pork and prawns.
- Add fresh mint and coriander, then pour over the dressing.
- Toss well, making sure everything is evenly coated.
-
Add Crunch and Serve
- Mix in half of the fried onions and crushed peanuts.
- Let the salad sit for 30 minutes for the flavours to meld.
- Just before serving, sprinkle the remaining fried onions and peanuts on top.
-
Enjoy!
- Serve immediately as a light meal or appetiser.
Note
- Adjust the dressing by adding more lime for tanginess or more sugar for sweetness.
- Best enjoyed fresh, but leftovers can be stored in the fridge for a up to a day.
