Serving: 4 Servings
1 Medium green papaya (peeled and julienne)
1 Small carrot (julienne)
10-15 Shrimp (poached, shelled, halves lengthwise)
½ Cup sliced pork belly (poached and thinly sliced) - optional
¼ Cup rau ram –Vietnamese coriander or substitute with mint (roughly chopped)
¼ Cup roasted peanut (coarsely chopped) - optional
5-6 Rau ram leaves
Nuoc Mam Dressing
3 Tbsp Vietnamese fish sauce
3 Tbsp Warm water
3 Tbsp Vinegar
3 Tbsp Sugar
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside.
2 - Using a vegetable peeler, remove the papaya skin. Cut the papaya in half, lengthwise and scrape out any small seeds.
3 - Use a mandolin or a knife to julienne the whole papaya into small matchstick sizes. It is better if the papaya sticks are not too thick.
4 - In a large salad bowl combine papaya, carrot, rau ram, shrimp, pork belly if using and nuoc mam dressing together and toss until everything is evenly distributed.
5 - When ready to serve, sprinkle the salad with chopped roasted peanut, and garnish with a few rau ram leaves.
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