Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit

Ingredients

• 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
• Salad
• 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