Green papaya salad
3 tbsp fish sauce
3 tbsp white vinegar
3 tbsp light soy sauce
3 tbsp water
110 g (½ cup) sugar
1 green papaya, peeled, halved, seeded and finely grated
2 carrots, finely grated
8 cooked prawns, sliced in half crosswise
16 thin slices of cooked pork belly
⅓ cup shredded Vietnamese mint
3 tbsp fried shallots
4 large sesame rice crackers
finely sliced red chilli
beef jerky, broken into small pieces
crushed roasted peanuts or cashews
To make the dressing, combine the fish sauce, vinegar, soy sauce, water and sugar in a bowl, stirring until the sugar dissolves. Combine the papaya, carrot, prawns, pork, mint and fried shallots in a separate bowl. Pour a liberal amount of dressing over the salad and toss well.
Cook the rice crackers on high in the microwave for 1 minute, or until puffed. Use them as plates, spooning the green papaya salad on top. Garnish with chilli, beef jerky and crushed nuts. To eat, break off pieces of rice cracker and use them to scoop up mouthfuls of salad.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 276 Vietnamese Restaurants.
|2.||Thy Thy 1||Richmond|
|4.||Pho Phu Quoc||Dickson|
|8.||New Saigon Vietnamese||Adelaide|
|10.||Green Papaya||East Brisbane|
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