To make the dipping fish sauce: Combine the fish sauce
, vinegar, sugar, and water in a saucepan
and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop
the garlic and chile
and stir through with the lime juice.
For the salad: In a large bowl combine the green papaya
, pork belly, sliced mint
, sliced basil, sliced perilla leaves, sliced cilantro
, and dipping fish sauce and mix well.
Turn the salad out onto a serving platter and arrange the prawns on top of the green
with fried Asian shallots, peanuts
, garlic chips
, and sliced chile.