Name: Vietnamese Green Papaya Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 papaya, around 500g (17 oz); 2 medium carrots, around 300g (10 oz); 1 cucumber, around 200g (7 oz); 150-200g (6-8 oz) proteins (boiled chicken, pork, shrimp, etc.); 3 cloves of garlic; 1 red chilli; 2 tbsp sugar; 1 tbsp water; 2 tbsp fish sauce; 1 tbsp lime/lemon juice

Among a plenty of dishes of Vietnamese culinary traditions, the green papaya salad stands out as a as a unique dish but also requires your patience.

Known locally as “Gỏi Đu Đủ,” the green papaya salad is a staple in street food stalls, in a daily meal or family gatherings across Vietnam. It captures the essence of the country’s cuisine – fresh ingredients, harmonious flavor combinations, and a beautiful blend of textures. The crisp papaya and carrots with the tangy, spicy, and sweet dressing makes it a refreshing appetizer or a light meal on its own.

For exploring Vietnamese culinary delights, green papaya salad offers an excellent starting point – a dish that’s simple yet sophisticated, and comforting yet exciting. Let’s learn how to make it!

Preparing Ingredients

When preparing Vietnamese Green Papaya Salad, it’s essential to use fresh and high-quality ingredients to achieve the best flavor and texture. Each ingredient plays a pivotal role in creating a harmonious dish that sings with every bite. Let’s break down the components:

Main Ingredients:

Green Papaya: The star of the show. Although it’s not popular outside of South East Asia region, you can buy green papaya in Asian food stores/ supermarket, or sometimes local supermarkets also sell it (suprisingly I found some in Coruyt supermarket, one of the biggest supermarket chains in Belgium, although it was a bit riper for the salad). Choose a firm papaya with a bright green skin. The inside should be pale white or slightly green, ensuring its youth and crunchiness. If you would like to have a softer, sweeter papaya salad, opt for slightly ripe papaya like the one I used.
Carrots: Adds a touch of sweetness and an additional layer of crunch. Opt for fresh, crisp carrots.
Cucumber: Add green color to the dish.
Fresh Herbs: Primarily Thai basil and cilantro. These herbs bring an aromatic and fresh lift to the salad. Ensure they are freshly picked and washed.
Proteins (optional): You can add dried shrimp for a burst of umami, boiled shrimp, boiled pork or shredded boiled chicken breast for a savory touch. For vegetarians, pressed and fried tofu slices make a great alternative.

Dressing Ingredients:

All these ingredients below are for making a flavorful fish sauce to dress the salad. It’s quite similar to many other Vietnamese-style salads, such as Pig Ear Salad.

Lime or Lemon Juice: The tangy backbone of the dressing. Freshly squeezed juice is preferred over bottled versions.
Fish Sauce: This liquid gold adds depth and saltiness. For vegetarians, a soy sauce or tamari could be a suitable substitute, though the flavor profile will change slightly.
Sugar: To balance out the tanginess. This sweet element harmonizes the other flavors. You can adjust the sweetness based on your preference.
Garlic: A couple of finely minced cloves will bring a pungent kick. If you’re not a fan of raw garlic, reduce the amount or omit it.
Fresh Red Chili or Chili Paste: Depending on your heat tolerance, you can finely chop fresh chilies or use a dab of chili paste. This adds a spicy kick that wakes up the palate.

Now that we’ve assembled our ingredients, the next step is prepping and bringing them all together.

Tools and Equipment:

Creating a vibrant Vietnamese Green Papaya Salad is not just about the ingredients. Having the right tools and equipment can make the process smoother and can enhance the final presentation and texture of the dish. Here’s a list of what you’ll need:

Mandoline Slicer or a Sharp Knife: The key to this salad is thinly sliced papaya and carrots. A mandoline slicer can provide consistent thin strips, but if you’re skilled with a knife, that works too. If you have an Asian Grater & Peeler, it is the best option to grate carrot and green papaya.

Mortar and Pestle: This is traditionally used in Vietnam to crush the garlic and chilies, releasing their oils and flavors to blend into the dressing. If you don’t have one, a small blender or food processor can be used as a substitute, but the flavors achieved with the mortar and pestle are truly unparalleled.
Mixing Bowl: Choose a large enough bowl that allows you to mix the ingredients without spilling. Glass or ceramic bowls are preferred as they don’t retain flavors and are easy to clean.

Making Vietnamese Green Papaya Salad

Prepare Vegetables and Meat:

Now that we have our tools ready, it’s time to dive into the prep work:

Julienning Green Papaya: Start by peeling the outer green skin. Once peeled, carefully shred the papaya into thin julienne strips with your mandoline slicer or knife. Transfer them to a bowl of cold water with a pinch of salt. This helps in retaining the crispness and reduce the bitterness.

Rinse and squeeze papaya 2-3 times with salty water. Drain before using.

Carrots: Peel the outer skin of the carrots and use the mandoline slicer or knife to shred them into thin strips similar to the papaya. Similar to green papaya, also wash and squeeze them 2-3 times with salty water to enhance the crispness.

Carrot for Vietnamese green papaya salad

Cucumber: Use a multifunction peeler/wave cutter to cut cucumber into pieces.
Fresh Herbs: Wash the basil, green onion and cilantro under cold water. Pat them dry with a kitchen towel or paper towel. Pluck the leaves from the stems. Chop them coarsely.
Chicken/pork/shrimp: Boil or bake chicken breast /pork/shrimp while you grate green papaya and carrots.

Dressing Preparation:

The heart of the Vietnamese Green Papaya Salad is its dressing – a tantalizing blend of sweet, salty, spicy, and sour elements in fish sauce. If possible, crushed fish sauce is more delicious; however, fish sauce with minced garlic and chillies is still good (I chose this option because my mortar had… broken). Here’s how to prepare the dressing if you prefer crushed version:

Starting with the Aromatics: Using the mortar and pestle, crush the garlic and chili with sugar to release their flavors. This process is crucial as it helps in extracting the essence of these ingredients. Once crushed, add them to your dressing mix.
Combining the Basics: Add warm water, then fish sauce. The ratio of fish sauce for making salad is 1 water:2 fish sauce. Then, squeeze lime/lemon juice into the sauce and stir evenly to combine.
Adjusting to Taste: Depending on your preference, you might want it sweeter, tangier, or spicier. Adjust the quantities of sugar, lime juice, or chili accordingly. If it becomes too salty, add more lime juice or a touch of water to dilute.

Assembly:

With all the elements prepped, it’s time to bring everything together:

Mixing the Base: In a large mixing bowl, combine the shredded green papaya, carrots and chicken/shirmp together. Toss them gently, ensuring they’re well-mixed.
Adding the Dressing: Pour the prepared dressing over the mix. Using your hands or salad utensils, gently mix everything, ensuring every strand is coated with the dressing. Allow it to sit for about 10 minutes so the flavors meld.
Incorporating Fresh Herbs: Add the Thai basil and chopped cilantro (if any). Toss again gently to combine.
Garnishing: Finish off with a sprinkle of crushed roasted peanuts (if any) for an extra crunch and a deeper flavor. You can also add additional chopped herbs on top for a pop of color and aroma.

Serve immediately for the best texture and freshness. This salad is not just a treat for the palate but also a visual and aromatic delight, reflective of the vibrant streets and landscapes of Vietnam.

Serving Suggestions

When you’ve taken the time to craft such a refreshing and intricate salad, presentation and pairing can elevate the dining experience.

Accompaniments

It pairs wonderfully with:

Spring Rolls (Gỏi Cuốn): The fresh, herbaceous flavors of spring rolls complement the tangy-spicy kick of the salad.
Chicken porridge: A very traditional dish in Vietnam to go with papaya salad.
Grilled Pork with Rice: Especially dishes like grilled pork (Thịt Nướng) or chicken satay. Lear
Steamed Rice or Beef/Chicken Pho: The salad can serve as a zesty side to balance the mild flavors.

Variations

Every region, family, and chef might have their own twist to this classic. Here are some variations to consider:

Regional Differences: In Central Vietnam, they might add thinly sliced banana flowers for a different texture. In Thai green papaya salad, asparagus bean and cherry tomato are used together with papaya and carrot. All the vegetables will be beaten in the mortar with the fish sauce.
Vegetarian/Vegan Tweaks: If you are not familiar with fish sauce, you can replace fish sauce with soy sauce or a vegan fish sauce alternative. Opt for tofu or tempeh as a protein addition.
Other Proteins: Some might add boiled, shredded chicken or even thinly sliced beef jerky for a chewier texture. Boiled beef, grilled beef or pork, also crab meat, grilled fish, etc. are also possible.

Health Benefits of Vietnamese Green Papaya Salad

Indulging in Gỏi Đu Đủ is not just a treat for your taste buds but also a boon for your health:

Green Papaya: Rich in papain, an enzyme that aids digestion. It’s also a good source of Vitamin C and E.
Carrots: Known for being rich in beta-carotene which is good for eyesight.
Herbs: Fresh herbs are not just flavor agents. Mint aids digestion, and cilantro is known for its detoxifying properties.
Dressing Components: Garlic has numerous health benefits including immune-boosting properties, while chilies can help in boosting metabolism.

Frequently Asked Questions

What is green papaya? How is it different from ripe papaya?

Green papaya is simply the unripe version of the papaya fruit. While ripe papayas are soft, sweet, and orange in color, green papayas are firm, slightly bitter or neutral in taste, and pale green in color.

Can I substitute green papaya with something else?

No because without green papaya, the salad is not called “Green papaya salad” anymore. However, you can also apply this recipe to make a Vietnamese-style salad using different vegetables such as carrots, cabbage, cucumber, tomato, etc.

Is there a vegetarian version of the dressing?

Absolutely! You can replace fish sauce with soy sauce or a vegan fish sauce alternative to make the dressing vegetarian.

Is this dish spicy?

The level of spice can be adjusted based on personal preference.

How long can I store this salad in the refrigerator?

It’s best consumed fresh. However, if stored in an airtight container, it can last for a day in the refrigerator.

How to adjust when my salad is too sour, salty or sweet?

You can directly add more sugar, lime/lemon juice or fish sauce to your salad bowl to adjust the taste. However, add them gradually, tasting as you go, and adjust accordingly.

Is there a significant difference between using lime and lemon in the dressing?

Limes are traditionally used and offer a distinct tartness. Lemons can be a substitute but might provide a slightly different, milder acidity.

Whether you’re preparing it for a quiet dinner at home or a festive gathering, it’s sure to be a hit. Enjoy your homemade Vietnamese Green Papaya Salad and let it transport you to the heart of Southeast Asia!

Vietnamese Green Papaya Salad

Yield: 2

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Among a plenty of dishes of Vietnamese culinary traditions, the green papaya salad stands out as a as a unique dish but also requires your patience.

Ingredients

Vegetables and Meat

1 papaya, around 500g (17 oz)
2 medium carrots, around 300g (10 oz)
1 cucumber, around 200g (7 oz)
150-200g (6-8 oz) proteins (boiled chicken, pork, shrimp, etc.)

Dressing

3 cloves of garlic
1 red chilli
2 tbsp sugar
1 tbsp water
2 tbsp fish sauce
1 tbsp lime/lemon juice

Instructions

Step 1. Prepare Vegetables and Meat

Cutting Green Papaya: Start by peeling the outer green skin. Once peeled, carefully shred the papaya into thin julienne strips with your multifunction peeler/grater or knife. Transfer them to a bowl of cold water with a pinch of salt. Shred with a multifunction peeler... or with a knife.
Rinse and squeeze papaya 2-3 times with salty water. Drain before using.
Carrots: Peel the outer skin of the carrots and use the mandoline slicer or knife to shred them into thin strips similar to the papaya. Similar to green papaya, also wash and squeeze them 2-3 times with salty water to enhance the crispness.
Cucumber: Use a multifunction peeler/wave cutter to cut cucumber into pieces.
Chicken/pork/shrimp: Soak dry shrimp in water in 15 minutes. Boil or bake chicken breast /pork while you grate green papaya and carrots.
Fresh Herbs: Wash the basil and cilantro under cold water. Pat them dry with a kitchen towel or paper towel. Pluck the leaves from the stems. Chop them coarsely.

Step 2. Dressing Preparation

If possible, crushed fish sauce is more delicious; however, fish sauce with minced garlic and chillies is still good. Here's how to prepare the dressing if you prefer crushed version:

Starting with the Aromatics: Using the mortar and pestle, crush the garlic and chili with sugar to release their flavors.
Combining the Basics: Add warm water, then fish sauce. The ratio of fish sauce for making salad is 1 water:2 fish sauce. Then, squeeze lime/lemon juice into the sauce and stir evenly to combine.
Adjusting to Taste: Depending on your preference, you might want it sweeter, tangier, or spicier. Adjust the quantities of sugar, lime juice, or chili accordingly. If it becomes too salty, add more lime juice or a touch of water to dilute. Finally, you'll have all these ingredients on the table, ready for assembling.

Step 3. Assembly

Mixing the Base: In a large mixing bowl, combine the shredded green papaya, carrots and chicken/shirmp together. Toss them gently, ensuring they’re well-mixed.
Adding the Dressing: Pour the prepared dressing over the mix. Using your hands or salad utensils, gently mix everything, ensuring every strand is coated with the dressing. Allow it to sit for about 10 minutes so the flavors meld.
Incorporating Fresh Herbs: Add the Thai basil and chopped cilantro (if any). Toss again gently to combine.
Garnishing: Finish off with a sprinkle of crushed roasted peanuts (if any) for an extra crunch and a deeper flavor. You can also add additional chopped herbs on top for a pop of color and aroma.