Nom Du Du

Name: Nom Du Du
Yield: 4
Cuisine: Vietnam
Ingredients: Green (unripe) papaya, peeled and julienned (about 500 g/1 lb) — 1; Carrot, julienned — 1; Dried shredded beef or dried shrimp — 100 g (3.5 oz); Fish sauce — 3 tbsp; Lime juice — 2 tbsp; Sugar — 2 tbsp; Garlic clove, minced — 1; Red chilli, finely chopped — 1; Fresh mint and coriander, chopped; Crushed roasted peanuts, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Green (unripe) papaya, peeled and julienned (about 500 g/1 lb) — 1
Carrot, julienned — 1
Dried shredded beef or dried shrimp — 100 g (3.5 oz)
Fish sauce — 3 tbsp
Lime juice — 2 tbsp
Sugar — 2 tbsp
Garlic clove, minced — 1
Red chilli, finely chopped — 1
Fresh mint and coriander, chopped
Crushed roasted peanuts, to garnish

Method

Julienne the green papaya and carrot using a julienne peeler or mandoline, or shred by hand into fine strips.
In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic and chilli to make the dressing.
In a large mixing bowl, combine the julienned papaya and carrot.
Add the dried shredded beef or shrimp and pour the dressing over the top.
Toss well to combine and let sit for 10 minutes to allow the papaya to soften slightly and absorb the dressing.
Stir in the fresh mint and coriander just before serving.
Garnish with crushed roasted peanuts and serve immediately.

Introduction: This refreshing salad made from shredded unripe green papaya, dried beef or shrimp, herbs and a tangy dressing is a popular starter and street food snack across Vietnam, prized for its crisp texture and bright, balanced flavours.

Cultural Background: This refreshing salad made from shredded unripe green papaya, dried beef or shrimp, herbs and a tangy dressing is a popular starter and street food snack across Vietnam, prized for its crisp texture and bright, balanced flavours.

Tips: Choose a firm, truly unripe green papaya — a ripe papaya won't have the right crisp texture for this salad. Julienne the papaya as finely and evenly as possible for the best texture. Taste and adjust the dressing's balance of sweet, sour and salty before combining.

Variations: Use fresh cooked shrimp in place of dried beef for a different protein. Add thinly sliced green beans for extra crunch. Adjust chilli to taste for a milder or spicier version. A vegetarian and vegan version can omit the dried beef or shrimp and use soy sauce in place of fish sauce.

Storage: Best eaten fresh; can be refrigerated undressed for up to 1 day, but is best assembled and dressed shortly before serving.

Reheating: Not applicable — this is a cold salad and is not reheated.

FAQs:

Q: Where can I find green papaya?

A: Green (unripe) papaya is available at Asian grocery stores and some well-stocked supermarkets, often sold specifically labelled for salads.

Q: Can I make this salad vegetarian?

A: Yes, omit the dried beef or shrimp and use soy sauce in place of fish sauce for a vegetarian version.

Q: How long does the papaya stay crisp once dressed?

A: It's best eaten within a couple of hours, as the salt and acid in the dressing will gradually soften the papaya over time.