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 (see Cook's Note)
7 ounces cooked pork belly, thinly sliced
5 fresh green mint leaves, finely sliced
5 fresh Asian basil leaves, finely sliced (see Cook's Note)
5 fresh perilla leaves, finely sliced (see Cook's Note)
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 (see Cook's Note)
1 tablespoon crushed roasted peanuts
1/2 teaspoon fried garlic chips
1 chile, sliced
Green papaya, Asian basil leaves, perilla leaves and fried red Asian shallots can be found at specialty Asian markets. 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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