Recipe courtesy of Haylie Duff
Episode: Pho Sho
45 min
40 min
4 servings


  • 4 cloves garlic, minced
  • 5 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 3 tablespoons fish sauce
  • 2 dried Thai red chiles, finely chopped
  • 5 tablespoons peanut oil
  • 1 tablespoon chili oil
  • 12 green beans
  • Salt
  • One 1- to 1 1/2-pound green papaya
  • 2/3 cup cherry tomatoes, halved (can combine red and yellow tomatoes)
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 3 tablespoons coarsely-chopped roasted peanuts


Whisk together the garlic, lime juice, honey, fish sauce and chopped chiles in a medium bowl. Slowly whisk in the peanut oil and chili oil. Set aside.

Cook the beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.

Peel the papaya, cut in half and discard the seeds and inner pulp. Shred the papaya on the largest holes of a box grater and place in a large bowl. Add the tomatoes, cilantro, green onions and green beans.

Pour the dressing over the salad and toss. Sprinkle with the peanuts. 

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