A fresh Vietnamese salad of papaya, herbs and coconut served with a homemade dipping sauce.
- 1 green papaya, peeled and shredded
- 100 g buffalo or beef jerky, torn into thin strips (available from Asian supermarkets)
- 1 long red chilli, sliced
- 5 perilla leaves, sliced
- 5 mint leaves, sliced
- 5 Vietnamese mint leaves, sliced
- 5 Asian basil leaves, sliced
- 1 tbsp fried red Asian shallots
- 1 tsp fried garlic chips
- 1 tbsp crushed roasted peanuts
- 1 tbsp roasted coconut flakes
Nouc mam cham dipping sauce
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp sugar
- 2 garlic cloves, finely chopped
- 1 bird’s eye chilli, thinly sliced
- 2 tbsp lime juice
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.
1. For the nouc mam cham dipping sauce, place the fish sauce, rice vinegar, sugar and 125 ml (½ cup) water in a saucepan over medium heat. Stir well and cook until just before boiling point. Remove from the heat and allow to cool. Just before serving, stir in the garlic and chilli and lime juice. Pour into an airtight jar and store in the refrigerator for up to 5 days.
2. In a bowl, combine the green papaya, buffalo jerky, chilli, herbs, fried shallots, garlic chips and 60 ml (¼ cup) nuoc mam cham dipping sauce. Toss well, transfer to a plate or shallow bowl and garnish with the crushed peanuts and roasted coconut flakes. Serve immediately.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.