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Vietnamese Green Papaya Salad | Gỏi Đu Đủ Tôm Thịt

Dressed with a traditional nước mắm sauce, this simple yet zestful green papaya salad (gỏi đu đủ tôm thịt) topped with pork belly and shrimp will take your taste buds on an unforgettable flavor adventure that will have you begging for more once you empty your plate!
Servings 4
Prep Time 40 mins
Cook Time 30 mins

Ingredients

  • 1 green papaya
  • 500 g pork belly
  • 15 headless shrimp
  • rau răm (Vietnamese coriander)
  • crushed roasted peanuts
  • nước mắm sauce

Instructions

  • Peel the green papaya’s skin. Cut it in half across the middle, then halve each half lengthwise. Remove the seeds and julienne each quarter using a mandoline.
    Vietnamese Green Papaya Salad | Gỏi Đu Đủ Tôm Thịt
  • Soak the julienned papaya in cold water with about a tablespoon of salt for about 20 minutes. Give the papaya a squeeze to extract as much of the sap as possible. Then, drain and squeeze out the excess water with your hands. Rinse the papaya thoroughly and squeeze out the excess water once again. Evenly spread the julienned papaya onto a clean kitchen towel and allow to dry.
    Vietnamese Green Papaya Salad | Gỏi Đu Đủ Tôm Thịt | Plated Palate | Food Photography
  • While the papaya is soaking in cold water, prepare the pork belly. Clean the surface by vigorously scraping the skin with a knife to remove any icky gunk. Keep scraping until nothing accumulates on the knife. Then, parboil the pork belly for about 10 minutes to remove any yucky scum. Pour out the dirty water, thoroughly rinse clean the pork belly and cooking pot. Bring salted water (2-3 tsp of salt) to a boil and add the pork belly. Continue to simmer at a gentle boil until thoroughly cooked. Once cooled, cut the pork into 4 x 3 cm slices that are about ¼ cm thick.
  • Bring a separate pot of salted water to a boil. Add the shrimp. Scoop them out as soon as they turn pinkish-orange (about 5 minutes) and place them in a bowl of ice water. Once cool, peel the shell off. Slice each shrimp in half along its spine and remove the black vein, if there is one.
  • After rinsing and thoroughly drying the rau răm leaves, finely chop them.
  • In a large bowl, toss the green papaya with the chopped rau răm, while reserving some for garnishing. Then, top with the slices of pork and shrimp. Garnish with crushed roasted peanuts and the remaining rau răm. Dress with nước mắm sauce. Enjoy as a first course or as a light meal.
Course: Appetizer, Salad, Side Dish
Cuisine: Vietnamese
Keyword: Green Papaya, Pork, Salad, Shrimp