Spicy Green Papaya Salad — Goi Du Du Chay
Vietnamese chay green papaya salad with shredded unripe papaya, carrot, and Thai basil tossed in a vegetarian fish sauce dressing of lime, chilli, and palm sugar, finished with crushed peanuts, fried shallot, and toasted shrimp-paste-free nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 6 garlic cloves and slice 4 red chillies into rings. Peel and matchstick 600g green papaya and 120g carrot. Cube 120g pineapple, halve 200g tomato into wedges, trim 120g green beans into 4cm pieces. Pick Thai basil, cilantro, and Vietnamese mint leaves; tear basil. Coarsely crush 40g roasted peanuts.
Build 1
Pound garlic, chilli, 2 tbsp palm sugar, and 1 tsp salt in a mortar off the heat 1 minute until a rough paste forms. Whisk in 1/4 cup soy sauce, 1/4 cup lime juice, 2 tsp mushroom seasoning, and pineapple until the dressing turns glossy amber.
Boil
Bring a small pot of water to a rolling boil over high heat 3 minutes. Drop green beans in, simmer 90 seconds until vivid green and snappy, then transfer to ice water 1 minute to chill and set. Drain well.
Build 2
Toss papaya, carrot, and tomato in a deep bowl off the heat 2 minutes with the dressing, bruising lightly to soak in colour. Stir drained green beans, basil, cilantro, and mint through to wilt slightly.
Plate
Divide salad between two plates, scatter crushed peanuts and fried shallot over the top, tuck remaining herb sprigs around the edge, and serve immediately while papaya holds its crisp crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.