Green Papaya Salad With Prawn And Pork: Goi Du Du Tom Thit

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Dipping fish sauce

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons sugar

4 ounces or 1/2 cup water

2 cloves garlic

1 chile, chopped

2 tablespoons fresh lime juice


1 green papaya, peeled and finely julienned, (about 6 ounces)*

7 ounces cooked pork belly, thinly sliced

5 fresh green mint leaves, finely sliced

5 fresh Asian basil leaves, finely sliced*

5 fresh perilla leaves, finely sliced*

5 fresh coriander (cilantro) leaves, finely sliced

7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise

1 tablespoon fried red Asian shallots*

1 tablespoon crushed roasted peanuts

1/2 teaspoon fried garlic chips

1 chile, sliced

*Can be found at specialty Asian markets.

Cook's Note: Submerge the julienne green papaya in cold water for 4 minutes, then

drain. This keeps the crisp texture of the green papaya.

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