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Papaya Salad with Pork & Prawn

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This Vietnamese salad is fresh, tangy and bursting with vibrant flavours and textures. It's packed with herbs that give you a burst of flavour each time you take a bite! There are a few steps, but it's relatively straightforward to make.

The addition of rice vermicelli noodles converts this salad to a self contained meal. Serves 4.

Salad Ingredients

1 small green papaya (approx 500 gm)

1 large carrot 

10 common mint leaves

10 Thai basil leaves

10 perilla leaf leaves

300 gm pork belly

300 gm medium sized prawns

1 tbsp fried shallots

½ packet of rice vermicelli noodles

Dressing Ingredients

60 ml (¼ cup) fish sauce

60 ml (¼ cup) lemon juice

¼ cup sugar 

120 ml (½ cup) water

2 garlic cloves, minced

1 chilli, chopped

Combine all the dressing ingredients. Set aside.
See our Vietnamese dipping sauce blog entry for detailed instructions.  
Devein, then cook the prawns in boiling water until just cooked throughAfter prawns have cooled, peel and slice in half. Set aside.

Bring a pot of water to the boil and cook pork belly on simmer until cooked.After pork has cooled. Slice thinly. Set aside.Bring a pot of water to the boil and cook vermicelli noodles as per packet instructions. Usually for 5 minutes. Then drain and rinse with room water. Set aside.

Peel and julienne the green papaya. You could use a mandolin, or use this nifty peeler. Soak the julienned papaya in cold water to enhance the crunchiness.
Peel and julienne the carrot. Drain the papaya and combine with the carrot.

Slice up the herbs. To serve, pile a handful of noodles, then the papaya and carrot mix, then a portion of the pork and prawns, then the sliced herbs Finally, pour over the dressing and then sprinkle over fried shallots and extra chopped chilli as you like.

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