Vietnamese
Gỏi Đu Đủ
Fine green-papaya and carrot strands tossed with lime–fish sauce dressing, dried shrimp, basil, mint, cilantro, and roasted peanuts for a crisp Vietnamese sweet-sour salad.
6 servings · 30 minutes prep · 3 minutes cook
Ingredients
Papaya and Shrimp
- 1 1/4 pounds peeled and seeded green papaya, shredded into long fine strands
- 1 medium carrot, shredded into long fine strands
- 1 teaspoon Diamond Crystal kosher salt, for the ice-water bath
- 1/4 cup small dried shrimp, rinsed and patted dry
Lime–Fish Sauce Dressing
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons Vietnamese fish sauce
- 2 1/2 tablespoons granulated sugar
- 1 tablespoon warm water
- 1 small garlic clove, finely grated
- 1 red bird’s-eye chile, finely sliced
Herbs and Finish
- 1/2 cup loosely packed Thai basil leaves, large leaves torn once
- 1/4 cup loosely packed mint leaves
- 1/4 cup loosely packed cilantro leaves and tender stems
- 1/3 cup unsalted roasted peanuts, coarsely crushed
Directions
Crisp and Dry the Shreds
- Submerge the green papaya and carrot in a bowl of ice water mixed with the salt. Rest for 15 minutes.
- Drain in a colander, rinse briefly with cold water, and spin or blot very thoroughly. Refrigerate the dry strands while preparing the remaining components.
Toast and Pound the Shrimp
- Toast the dried shrimp in a dry small skillet over medium-low heat for 2 minutes, shaking until the shrimp smell nutty and toasted and their surfaces feel dry, without darkening sharply. Cool, then pound to a coarse floss with a few small pieces remaining.
Dissolve the Dressing
- Stir the lime juice, fish sauce, sugar, and warm water until no sugar crystals remain. Add the garlic and chile.
Toss in Two Stages
- Toss the dry papaya and carrot with three-quarters of the dressing for 30 seconds. Add the shrimp and rest for 3 minutes, then taste and add only enough remaining dressing to season the strands without leaving a puddle.
- Fold in the Thai basil, mint, and cilantro. Transfer to a platter, scatter with the peanuts, and serve immediately, cool or at room temperature.
