Vietnamese Green Papaya Salad with Shrimp and Pork (Gỏi Đu Đủ Tôm Thịt)

Ingredients

• 1 whole Green Papaya, Peeled, Seeded, And Julienned (you Can Also Shred Instead Of Julienning, But Final Salad Will Not Be As Delicate)
• ½ cups Shredded/julienned Carrot
• 6 ounces, weight Cooked Pork (a Left Over Pork Chop Works Great, But You Can Also Use Pork Loin, Neck, Shoulder, Etc)
• ½ pounds Medium-size Shrimp, Shelled, Deviened, Cooked, And Halved Length-wise
• 4 sprigs Fresh Mint Leaves - Cleaned And Coarsely Chopped
• 4 sprigs Fresh Cilantro - Cleaned And Coarsely Chopped
• 4 sprigs Fresh Thai Basil Leaves - Cleaned And Coarsely Chopped
• Optional Garnishes: Fried Red Asian Shallots, Crushed Peanuts, And/or Fried Garlic Chips

Preparation Instructions

Combine above ingredients in a large bowl.

Note: If you have a mandoline, break it out to julienne the papaya and carrots. There’s a variety of ways to julienne the papaya, but my Asian knife skills are poor at best. As long as you come up with very fine, long, match-stick sized strips of papaya it will be good. If you shred the papaya, it is ok, but it won’t have the texture or prettiness that this salad calls for. Think long narrow-as-possible slices. Aside from that, this salad is easy to make!

Dress with Nuoc Chấm (Traditional Vietnamese Dipping Sauce) – see my TastyKitchen recipe box for this recipe (which, by the way, is super easy and quick to make! Don’t let this part scare you off!)

Individually plate and garnish with: fried red Asian shallots, crushed roasted peanuts, and/or fried garlic chips.

(At the Asian market you’ll easily be able to find the green papaya, julienned carrots, Thai basil, fried shallots and fried garlic. And it’s a fun field trip to boot!)