- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 green papaya, (180 g), peeled
- 200 g pork belly, finely sliced
- 5 green mint leaves
- 5 Asian leaves Asian basil (Thai basil)
- 5 perilla leaves, (see Cook's tip below)
- 5 coriander leaves, finely chopped
- 200 g cooked medium tiger prawns, peeled, de-veined and sliced in half lengthways
- 1 tbsp fried red Asian shallots
- 1 tbsp crushed roasted peanuts
- ' tsp fried garlic chips
- 1 red chilli, sliced
Dipping fish sauce
- 3 tbsp fish sauce
- 3 tbsp white wine vinegar
- 2 tbsp sugar
- 2 cloves garlic, finely chopped
- 1 chilli, finely chopped
- 2 tbsp lime juice
Tips and Suggestions
Perilla leaves are large, mint-flavoured leaves, purple on one side and dark green on the other, used frequently in Asian salads. They are also called shiso leaf in Japanese recipes. Look for them in Asian markets.
Unsure about any of these ingredients? See our Vietnamese food glossary for help and alternative recommendations.
1. For the dipping fish sauce: combine the fish sauce, vinegar, sugar and 125ml water in a saucepan and stir over medium heat until just before boiling point is reached, then set aside to cool.
2. Stir the garlic, chilli and lime juice into the cooled sauce and set aside until ready to serve.
3. Shred the flesh of the green papaya or chop into very fine matchstick-sized pieces and submerge them in icy water for 4 minutes, then drain. (This will keep them crisp.)
4. In a large bowl combine the drained green papaya, pork belly, chopped green herbs, fried shallots, garlic chips and prawns.
5. Spoon over 3 tablespoons of the dipping fish sauce and mix well. (The remainder of the dipping fish sauce can be kept in the fridge for up to 1 week.)
6. To serve, turn the salad out onto a serving platter and sprinkle over the crushed peanuts and sliced chilli.
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