Ingredients- 1 green papaya roughly 1.5 lbs
- ½ bunch of coarsely chopped tia to (perilla/shiso)
- ½ cup pickled carrots and daikon, juices squeezed out and drained
- ½ bunch of coarsely chopped mint
- ½ bunch of coarsely chopped rau ram (Vietnamese coriander)
- 3 tbs crushed roasted peanuts
- ¼ cup dried small to medium sized anchovies
- cooking oil for frying
- nuoc mam cham
Instructions- In a medium sauce pan, fry the dried anchovies until just browned, remove and drain on paper towel and set aside. Be careful not to burn the anchovies since these anchovies are small, it's easy to overcook.
- To shred a green papaya, peel the skin. You can use a special papaya peeler with serrated edges or if you don't have that, make numerous small chops to the papaya, then shave thin slices with the peeler.
- Toss shredded papaya, pickled carrots and daikon, tia to, rau ram, and mint with about 3 to 4 tbsp nuoc mam cham sauce in a big mixing bowl. Toss in additional nuoc mam cham to taste.
- For best results, allow flavors to mix for at least 15 to 20 minutes in in refrigerator prior to serving. Transfer to serving plate and top with crushed peanuts and crispy anchovies and enjoy.
This article and recipe adapted from
this site!
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