Authentic Vietnamese Papaya Salad Recipe

Green Papaya Salad (VietnameseInspired!) Full of …

WebJan 10, 2023 · Scoop out the seeds and discard them. Soak the papaya in cold water for about 15 minutes to remove the latex. Using a vegetable …

Rating: 5/5(4)
1. Prepare all the veggies: shred the carrots and cabbage using a grater, or a food processor using the shredding tool. Slice the red bell pepper and papaya, and roughly chop the lettuce.
2. Add all the vegetables to a large mixing bowl and add the mint and cilantro.
3. Prepare the dressing: in a small bowl, whisk together the lime juice, maple syrup, oil, garlic, chili paste, and salt. Pour the dressing over the vegetables and stir to coat.
4. Serve topped with fried onions and roasted peanuts. Enjoy immediately, or refrigerate for one hour before serving.

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Vietnamese Green Papaya Salad Gỏi Đu Đủ Tôm Thịt

WebAug 25, 2018 · Soak the julienned papaya in cold water with about a tablespoon of salt for about 20 minutes. Give the papaya a squeeze to …

1. 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.
2. 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.
3. 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.
4. 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.

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